Rhubarb Dessert
>> Monday, May 3, 2010
Ingredients
| Crust: | 2 cups flour |
| 1/4 cup sugar | |
| 1 cup cold margarine | |
| Filling: | 2 – 2 1/4 cup sugar |
| 7 T flour | |
| 1 cup whipping cream/td> | |
| 3 beaten egg | |
| 5 cups rhubarb, diced finely | |
| Topping: | 6 oz cream cheese |
| 1/2 cup sugar | |
| 1/2 tsp vanilla | |
| 1 cup whipped cream |
Directions
Combine crust ingredients with pastry blender. Set in 9x13 inch non-greased pan.
Combine filling and pour over crust. Bake at 350°F for 45 to 50 minutes until custard is set. It can be a little jiggly it will set. Cool.
Beat topping together but whipped cream, then whip cream and fold into topping mixture.
Source: My mother-in-law
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