Crust:
- 2 cups flour
- ¼ cup sugar
- 1 cup cold butter
Filling:
- 2 cups sugar
- 1 cup whipping cream
- 7 tablespoons flour
- 3 eggs, beaten
- 5 cups finely chopped rhubarb
Topping:
- 2 3oz. pkgs cream cheese, softened
- 1 cup whipping cream, whipped
- ½ cup sugar
- ½ teaspoon vanilla
For crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles course crumbs. Press into a greased 9 x 13” pan. Bake at 350 degrees for 10 minutes.
Meanwhile for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool.
To make topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream and spread over topping. Cover and chill, store in the refrigerator.
