 | | Directions | CRUST:
- Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking pan.
- Combine the flour and sugar in a bowl and then cut in the butter until the mixture is coarse and crumbly; press into the bottom of the prepared baking pan and bake for 10 minutes.
FILLING:
- While the crust is baking, combine the sugar and flour in a large mixing bowl. Add the cream and eggs; whisk all together until well mixed.
- Add the rhubarb and stir to mix in evenly. Pour the filling over the crust once it comes out of the oven.
- Return to the oven and bake for 40 to 45 minutes or until the filling is set. Allow bars to cool completely before frosting.
FROSTING:
- Whip the heavy whipping cream until stiff peaks form; set aside.
- Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
- Spread over the top of the cooled bars. Cover, chill and store in the refrigerator.
|
|
|
Prep Time: 1.25
Cook Time: 55 minutes
Container: 9 x 13 baking pan
Servings: 24
|  | | Ingredients | | - | | CRUST: |
| - | | 2 cups flour |
| - | | 1/4 cup sugar |
| - | | 1 cup butter - cold |
| - | | FILLING: |
| - | | 2 cups sugar |
| - | | 7 tablespoons flour |
| - | | 1 cup heavy whipping cream |
| - | | 3 eggs - beaten |
| - | | 5 cups diced fresh rhubarb |
| - | | FROSTING: |
| - | | 1 cup heavy whipping cream |
| - | | 8 ounces cream cheese - softened |
| - | | 2/3 cup sugar |
| - | | 3/4 teaspoon vanilla |
| |
| |
