Rhubarb Bars

BAker's Note:

This is one of the best desserts I've ever had. I combined two recipes to come up with a lower fat version.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 36

• 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.

Reviews

[jorgydee]

Loved your recipe, will definately make again. The only thing I did different was I cooked the filling for 60 mins. instead of 40 mins. and I used 2% milk, ordinary cream cheese and whipped topping. Taste great.

[DuChick]

This is excellent! I made this for a family reunion and it was snarfed up before I could grab a camera. I'm not a rhubarb lover by any means, but I even loved this! I did add about 6 freshly mashed strawberries to the rhubarb mix to give it a boost of color and flavor, but it would've been enjoyed without. This goes to the top of the list for my next rhubarb dessert. (36 servings?? no way!)

[[e-mail]]

I have always had rhubarb growing in the garden and have always given it away , but that ends today. this is absolutely the best desert I have had in forever !!!! a must try .