Rhubarb Custard Bars

This recipe has garnered me high praise, so I give it five+ stars. I won't use the trans-fat-ful whipped toppings, so I substitute whipped heavy cream. It results in a slightly looser consistency for the top layer, but not by much, and, adequately chilled, it seems to be fine. Once, I used vanilla coffee creamer, the real dairy type, and that seemed to hold it's texture slightly better- though I need to use it again to make sure that wasn't just my hopeful imagination. Trans fats are so bad for us that I just can't bear to use the non-dairy topping. Blech!

I can't say I'm really impressed with this recipe. I thought I would love it, especially after all of the rave reviews. What's not to love?! Cream cheese, rhubarb... I did think the crust was nice, not soggy at all, which is great. But overall they just didn't taste like much of anything. If you want to showcase the rhubarb, I don't think this is the recipe. Maybe add some cinnamon to the custard layer to enhance the flavor? I might try that next time.

This was sooooooooooooo delicious. I subsituted frozen strawberries for the rhubarb (my preference), and it came out delicious. The crust was excellent.(This would make a great tart crust aswell). The topping was also amazing! I didn't think mixing cool whip and fat free cream cheese would be soooo delicious. I want to eat them all. Ahhhhhhh!

This is an awesome recipe I have been making ever since it was published years ago. To make it easier for me I use the pulse on the food processor to mix the crust. I have substituted marscapone when out of cream cheese (which resulted in higher fat) but it is always, always delicious! I like the fact the crust is a little on the firmer side as this sits in the refrigerator a few days now there is just two of us - and the crust holds up very well!