Rhubarb Custard

So, what did that rhubarb become?  One of my favorite rhubarb recipes is an custard one.  I also put it in some little raspberry rhubab mini-pies.

Crust

2 cups flour

1/4 cup sugar

1 cup cold butter

 

Filling

2 cups sugar

7 tablespoons flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups finely chopped rhubarb

Cinnamon, ground

Topping (optional)

1 package cream cheese

1/2 cup sugar

2 tablespoons honey

1 cup heavy whipping cream 

Mix the flour and sugar, then cut in butter until the mixture is crumbly. Press into a greased 13 x 9 inch pan. Bake at 350* for 10 minutes.

For filling, combine sugar a liberal dose of cinnamon and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust and sprinkle liberally with cinnamon. Bake at 350° for 40-45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and honey until smooth then fold in cream. Spread over top or put in a bowl for eaters to add if they wish.  Chill before cutting and serving.