Rhubarb Custard Squares

Rhubarb Custard Squares:

Crust:

1 1/2 cups flour

1/4 cup sugar

3/4 cup butter OR margarine

Custard Filling:

5 cups fresh rhubarb, finely chopped

2 cups sugar

7 tbsp flour

1 cup cream

3 eggs, beaten

Topping:

6 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1/4 -1/2 tsp almond extract (optional)

1 cup whipping cream, whipped

Combine flour and sugar, cut in butter. Press into a 9 x 13 inch pan; I do not recommend using glass pans but they may work better for you than myself. Bake @ 350 for 10 minutes. Meanwhile, combine second amount of sugar and flour, whisk in the cream and eggs. Sprinkle rhubarb over the baked crust. Pour the cream mixture over the rhubarb. Bake @ 350 F for 40-45 minutes, or until custard is set. Cool completely before putting the topping on. For the topping, beat the cream cheese with the sugar and the extract(s); fold in the whipped cream. Store in the refrigerator. Apparently it freezes well... but I have never tried this because it disappears so quickly!

This recipe is a must for me to make at least once every summer when there is fresh  rhubarb in my garden. I usually double the recipe and bake it in a large cookie sheet. However, when I do this there usually will be a small amount of custard that will not fit into the pan (This does not effect the taste at all) .