Rhubarb Custard Bars

Rhubarb, which looks like crimson celery, has a short season so stock up while you can. It freezes beautifully; just store the stalks in a heavy-duty zip-top plastic bag. You can use fresh or frozen rhubarb for this recipe. We actually preferred unthawed frozen rhubarb.

Yield: 36 servings (serving size: 1 bar)

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 ounces) block-style fat-free cream cheese
• 1/2  cup  (4 ounces) block-style 1/3-less-fat cream cheese
• 1/2  teaspoon  vanilla extract
• 1  cup  frozen fat-free whipped topping, thawed
• Mint sprigs (optional)

Preparation

Preheat oven to 350°.

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.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups 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.

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.

Nutritional Information

Calories:

131 (29% from fat)

Fat:

4.2g (sat 2.5g,mono 1.3g,poly 0.2g)

Protein:

2.5g

Carbohydrate:

21g

Fiber:

0.5g

Cholesterol:

29mg

Iron:

0.4mg

Sodium:

78mg

Calcium:

42mg