2 1/4 cups shredded carrots
1 cup butter
1/4 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 cups milk
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1 cup carrots, chopped
1 cup rhubarb, thinly sliced
Place carrot and onion in large bowl. Make a well in center and pour in butter, salt and eggs. Mix thoroughly. Pour into large pot. Bring to a boil. Boil 1 minute. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Stir flour into vegetable mixture. Bring to a boil. Stir in lemon juice and carrots. Cook and stir 4 to 6 minutes, stirring occasionally. Add flour, salt, pepper and carrots. Bring to a boil. Reduce heat to low; heat--not cover--to medium. Cover pot. Bring to a boil. Stir in rhubarb and brown sugar.
Reduce heat to medium low; add butter, onion and cream cheese mixture. Boil 10 minutes, stirring occasionally.