ngredients:
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
Container :9 x 13 baking pan
METHODE
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.