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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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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:
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 |
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) |
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) |
Directions:
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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