Crust:
1 1/2 C. all-purpose flour
1/2 C. sugar
1/8 tsp. salt
9 T. chilled butter, cut into small pieces
Cooking spray

Filling:
1/3 C. all-purpose flour
1 1/2 C. sugar
1 1/2 C. 1% low-fat milk
3 large eggs
5 C. (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:
1/2 C. sugar
1/2 C. (4 oz.) block-style fat-free cream cheese
1/2 C. (4 oz.) block-style 1/3-less-fat cream cheese
1/2 tsp. vanilla extract
1 C. frozen fat-free whipped topping, thawed
Mint sprigs (optional)

Preheat oven to 350�. To prepare crust, lightly spoon 1 1/2 C. flour into dry measuring C.; level with a knife. Combine 1 1/2 C. flour, 1/2 C. 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. To prepare filling, lightly spoon 1/3 C. flour into a dry measuring C.; level with a knife. Combine 1/3 C. flour and 1 1/2 C. 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. To prepare topping, place 1/2 C. 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.

Yield: 36 servings
Serving size: 1 bar

Calories: 131
Fat: 4.2g
Fiber: 0.5g