Cooking Instructions
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Step 1
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.
Step 2
Start by preparing the crust. In a medium bowl, whisk together the
All-Purpose Flour (2 cups)
and
Granulated Sugar (1/4 cup)
.
Step 3
Cut
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.
Step 4
Press evenly into the bottom of the prepared pan. Bake for 12 minutes.
Step 5
Remove from the oven and let cool.
Step 6
While the crust cools, prepare the filling. In a large bowl, whisk together the
Granulated Sugar (2 cups)
,
Corn Starch (1/4 cup)
, and
Ground Cinnamon (1/2 tsp)
.
Step 7
In a small bowl, whisk
Large Eggs (3)
.
Step 8
Pour eggs,
Heavy Cream (1 cup)
,
Vanilla Extract (1 tsp)
, and
Pink Food Coloring (2 drops)
into the sugar mixture and whisk until blended.
Step 9
Add
Rhubarb (5 1/2 cups)
and fold together with a spatula.
Step 10
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.
Step 11
Return to the oven and bake for 40-45 minutes or until the custard is set.
Step 12
Remove from the oven and cool on a baking rack for an hour.
Step 13
Cover pan with foil and place in refrigerator and chill for at least 4 hours or overnight.
Step 14
Prepare the topping by beating
Cream Cheese (1 cup)
,
Granulated Sugar (1/2 cup)
, and
Pure Vanilla Extract (1 tsp)
until smooth.
Step 15
Fold in
Whipped Topping (3 3/4 cups)
.
Step 16
Spread evenly over top of custard mixture. Cover and chill for at least 2 hours before serving.
Step 17
Cut into bars and garnish with fresh raspberries or strawberries if you desire.
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