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Rhubarb Custard Bars

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 36 servings (serving size: 1 bar)
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 these custard bars. We actually preferred unthawed frozen rhubarb.

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)

Nutrition Information

  • calories 131
  • caloriesfromfat 29 %
  • fat 4.2 g
  • satfat 2.5 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 2.5 g
  • carbohydrate 21 g
  • fiber 0.5 g
  • cholesterol 29 mg
  • iron 0.4 mg
  • sodium 78 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 350°.

  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 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.

  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.