Recipe from Sandy Olsen
Crust
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 tsp salt
9 tbls 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 oz) block-style fat-free cream cheese
1/2 cup (4 oz) block-style 1/3-less-fat cream cheese
1/2 tsp vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs, optional
1. Preheat oven to 350 degrees.
2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, 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 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 flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour mixture over crust. Bake for 40 minutes or unit set. Cool to room temperature.
4. To prepare topping, place 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.
Yields: 36 servings (1 bar)
