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Rhubarb Custard Bars




Source of Recipe


Cooking Light-5/02






List of Ingredients



• Crust:
  
• 1 1/2 cups all-purpose flour
  
• 1/2 cup sugar
  
• 1/8 teaspoon salt
  
• 9 tablespoons chilled butter, cut into small pieces
  
• cooking spray
  
• Filling:
  
• 1/3 cup all-purpose flour
  
• 1 1/2 cups sugar
  
• 1 1/2 cups 1% low-fat milk
  
• 3 large eggs
  
• 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
  
• Topping:
  
• 1/2 cup sugar
  
• 1/2 cup (4 ounce) block-style fat-free cream cheese
  
• 1/2 cup (4 ounce) block-style 1/3-less-fat cream cheese
  
• 1/2 teaspoon vanilla extract
  
• 1 cup frozen fat-free whipped topping, thawed
  
• mint sprigs (optional)
  






Instructions



1. Preheat oven to 350 degrees.
   
2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 for 15 minutes or until crust is golden brown.
   
   
3. To prepare filling, lightly spoon 1/3 cup flour into dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cup sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350 for 40 minutes or until set. Cool to room temperature.
   
   
4. To prepare topping, place 1/2 cup sugar, cheeses and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
   
   
5. Yield: 36 servings (serving size: 1 bar). 131 cal, 4.2g fat, 2.5g pro, 21g carb, 0.5g fiber, 29mg chol, 0.4mg iron, 78mg dos, 42mg calc.