- Cooking Time:
- Preparation Time:
- 2 cups flour
- 1/4 cup sugar
- 1 cup butter or margarine
- 2 cups sugar
- 1/2 cup flour
- 1 cup cream or milk
- 3 eggs
- 5 cups cut up rhubarb
- 8 oz cream cheese
- 1/2 cup sugar
- 2 cups Cool Whip
- Mix flour and sugar. Cut in butter. Press into a 10x15 or 9x13 greased pan. Bake at 350° for 10 minutes.
- Combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 40-45 minutes or until filling is set. Cool.
- Beat cream cheese and sugar until well mixed. Fold in Cool Whip. Spread over cooled filling. Chill.
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