Preheat the oven to 350 degrees F (180 degrees C). Spray a 13x9-inch baking pan with non-stick spray or line with parchment paper; set aside.
Start by preparing the crust. In a medium bowl, whisk together the
All-Purpose Flour (2 cups)
Granulated Sugar (1/4 cup)
Butter (1 cup)
into small pieces and immediately add to the bowl; using a pastry blender, a couple of forks, or your food processor, cut or pulse together until it resembles coarse crumbs.
Press evenly into the bottom of the prepared pan. Bake for 12 minutes.
Remove from the oven and let cool.
While the crust cools, prepare the filling. In a large bowl, whisk together the
Granulated Sugar (2 cups)
Corn Starch (1/4 cup)
Ground Cinnamon (1/2 tsp)
In a small bowl, whisk
Large Eggs (3)
Heavy Cream (1 cup)
Vanilla Extract (1 tsp)
Rose Pink Food Coloring (2 drops)
into the sugar mixture and whisk until blended.
Rhubarb (5 1/2 cups)
and fold together with a spatula.
Gently pour filling on top of baked cookie crust – direct filling onto the top of a spatula or back of a large spoon to prevent it from breaking up your baked cookie crust. It will level itself out.
Return to the oven and bake for 40-45 minutes or until the custard is set.
Remove from the oven and cool on a baking rack for an hour.
Cover pan with foil and place in refrigerator and chill for at least 4 hours or overnight.
Prepare the topping by beating
Cream Cheese (1 cup)
Granulated Sugar (1/2 cup)
Pure Vanilla Extract (1 tsp)
Whipped Topping (3 3/4 cups)
Spread evenly over top of custard mixture. Cover and chill for at least 2 hours before serving.
Cut into bars and garnish with fresh raspberries or strawberries if you desire.