Certain malts have a natural sweetness to them, an example would be most pilsner malts. Not sure if Rahr 2-row would fit this description. Another might be that there is not enough alcohol in the beer to offset the malty sweetness. I'd bet if you had started at 1.050 and got to the same FG of 1.010 it would not seem as sweet. Either (or both) of these combined with the low IBUs in this beer might make the beer seem overly sweet.
I think that you are probably right-on with those assumptions. Next brew, I'm going to try to bring up the SG to around 1.048, IBU to 13-14, but also reduce the amount of Flaked Wheat. I think that the high % of flaked wheat might be the major sweetness culprit. It makes up about 17% of the grain bill. I think that I should probably shoot for closer to 10%, though I'm still open to suggestions.