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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 24 |
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My grandmother gave me this recipe. It is great to use up some of the rhubarb plants in the yard. Ingredients:
crust |
2 c. flour |
1/4 c. sugar |
1 c. cold margarine |
filling |
2 c. sugar |
7 tbsp. flour |
1 c. whipping cream |
3 eggs, beaten |
5 c. rhubarb pieces |
topping |
2-3oz blocks cream cheese, softened |
1/2 c. sugar |
1/2 tsp. vanilla |
1 c. whipping cream, whipped |
Directions:
1. 1.Combine crust ingredients and press into a greased 9 x 13 pan. Bake at 350 for 10 minutes. Cool.
2. 2.For filling: Combine sugar and flour. Stir in whipping cream and eggs then stir in rhubarb. Pour over crust and bake at 350 for 45-60 minutes or until custard is set. Cool.
3. 3.For topping: Blend cream cheese, sugar & vanilla. Fold in whipped cream. Spread over custard and refrigerate overnight.
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