Crust:
\n1 1\/2 C. all-purpose flour
\n1\/2 C. sugar
\n1\/8 tsp. salt
\n9 T. chilled butter, cut into small pieces
\nCooking spray<\/p>\n
Filling:
\n1\/3 C. all-purpose flour
\n1 1\/2 C. sugar
\n1 1\/2 C. 1% low-fat milk
\n3 large eggs
\n5 C. (1\/2-inch) sliced fresh or frozen rhubarb (unthawed)<\/p>\n
Topping:
\n1\/2 C. sugar
\n1\/2 C. (4 oz.) block-style fat-free cream cheese
\n1\/2 C. (4 oz.) block-style 1\/3-less-fat cream cheese
\n1\/2 tsp. vanilla extract
\n1 C. frozen fat-free whipped topping, thawed
\nMint sprigs (optional)<\/p>\n
Preheat oven to 350\u00ef\u00bf\u00bd. 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\u00ef\u00bf\u00bd 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\u00ef\u00bf\u00bd 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.<\/p>\n
Yield: 36 servings
\nServing size: 1 bar<\/p>\n
Calories: 131
\nFat: 4.2g
\nFiber: 0.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n