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Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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.

5 5

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!)

5 5

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 .