Description
A three-layered dessert with a buttery crust, creamy rhubarb-filled custard, and a fluffy cream cheese whipped topping. Perfect for spring and summer gatherings.
Ingredients
For the Crust:
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2 cups all-purpose flour
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1/4 cup sugar
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1 cup cold butter
For the Filling:
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2 cups sugar
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7 tbsp all-purpose flour
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1 cup heavy whipping cream
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3 large eggs, beaten
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5 cups chopped fresh or frozen rhubarb (thawed and drained)
For the Topping:
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6 oz cream cheese, softened
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1/2 cup sugar
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1/2 tsp vanilla extract
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1 cup heavy whipping cream, whipped
Instructions
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Preheat oven to 350°F (175°C). Grease a 13×9-inch pan.
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Mix crust ingredients until crumbly. Press into pan and bake for 10 minutes. Let cool slightly.
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Mix sugar and flour for filling. Add cream, eggs, and rhubarb. Pour over crust and bake 40–45 minutes. Cool completely.
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Beat cream cheese, sugar, and vanilla. Fold in whipped cream. Spread over cooled bars.
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Chill for 1 hour before slicing and serving.
Notes
- Frozen rhubarb works well but must be thawed and drained.
- Chill thoroughly before cutting for clean slices.
- Add cinnamon or almond extract for a flavor twist.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American