These Rhubarb Custard Bars have been a great hit on our breakfast buffet this spring.  Enjoy!

Crust layer: 2 c flour, 1/4 c sugar, 1 c cold butter. Mix flour and sugar and cut in the butter until it resembles course crumbs. Press into 9×13-inch baking pan. Bake at 350 for 10 minutes.

Filling layer: 2 C sugar, 7 Tbsp. flour, 1 c heavy whipping cream, 3 large eggs beaten, 5 c finely chopped fresh rhubarb (or frozen, thawed and drained). Combine flour and sugar. Whisk in cream and eggs. Stir in rhubarb. Pour over crust and bake at 350 for 40-45 minutes or until set. Cool

Topping: 6 oz. cream cheese softened, 1/2 c sugar, 1/2 tsp. vanilla, 1 c heavy whipping cream-whipped. Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in fridge. Cut into small squares to serve.