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Rhubarb Custard Bars

Base:

2 cups all-purpose flour
1/4 cup granulated sugar
1 cup butter
Filling:
2 cups granulated sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 large eggs, beaten
5 cups finely chopped rhubarb
Topping:
2 (3-ounce each) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a bowl, combine the flour and sugar; cut the butter until the mixture
   resembles coarse crumbs. Press into prepared baking pan. Bake for 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40 to 45 minutes or until custard is set. Cool.
4. For topping, beat cream cheese, sugar and vanilla until smooth; fold in
   whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Makes 3 dozen bars.