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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 36 |
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This is one of the best desserts I've ever had. I combined two recipes to come up with a lower fat version. Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup sugar |
8 tablespoons chilled butter or 8 tablespoons margarine, cut into pieces |
cooking spray |
1/3 cup all-purpose flour |
1 1/2 cups sugar |
1 1/2 cups nonfat milk |
3 large eggs |
5 cups rhubarb, fresh or frozen, sliced into 1/2 inch slices |
1/2 cup sugar |
8 ounces low-fat cream cheese |
1/2 teaspoon vanilla extract |
1 cup frozen fat-free whipped topping |
Directions:
1. Preheat oven to 350°.
2. Spoon 1-1/2 cups flour into a dry measuring cup.
3. Combine flour and 1/4 cup sugar in a bowl.
4. Cut in butter or margarine until it resembles coarse meal.
5. Press mixture into a 13x9 pan that has been lightly sprayed with non-stick cooking spray.
6. Bake at 350° for 15 minutes or until lightly browned.
7. While that is baking, combine 1/3 cup flour and 1-1/2 cups sugar into a large bowl.
8. Add milk and eggs, stirring until well blended.
9. Stir in rhubarb.
10. Pour over crust, bake for 40 minutes at 350° or until set.
11. Cool completely at room temperature.
12. Combine 1/2 cup sugar, cream cheese and vanilla in a bowl.
13. Beat at medium speed until smooth.
14. Glently fold in whipped topping, spread evenly over custard.
15. Cover and chill at least one hour.
16. Refrigerate leftovers.
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