Rhubarb Custard Bars

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 36 servings (serving size: 1 bar)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 29%
  • Fat: 4.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 21g
  • Fiber: 0.5g
  • Cholesterol: 29mg
  • Iron: 0.4mg
  • Sodium: 78mg
  • Calcium: 42mg

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

  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.
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