Rhubarb and Custard Tart

Rhubarb is doing really well so thought I would give this a try - based on a recipe for Rhubarb and custard bars but I made in a flan dish.

·         1 cup all-purpose flour

·         2 tbsp sugar

·         4 oz cold butter

·         FILLING:

·         1 cup sugar

·         5 tablespoons all-purpose flour

·         1/2 cup heavy whipping cream

·         2 large eggs, beaten

·         1 ½ - 2 cups finely chopped fresh or frozen rhubarb, thawed and drained

·         TOPPING:

·         3 ounces cream cheese, softened

·         1/4 cup icing sugar

·         1/4 teaspoon vanilla extract

·         ½  cup heavy whipping cream, whipped

1.    In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.

2.    Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator