Rhubarb Custard Bars

Ingredients

• 9 tablespoons butter chilled cut into small pieces
• 4 ounces cream cheese fat-free block-style
• 3 large eggs 
• 0.3 cup flour all-purpose
• 1.5 cups flour all-purpose
• 1.5 cups milk 1% low-fat
• 5 cups rhubarb fresh sliced () (unthawed)
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 0.5 cup sugar 
• 1.5 cups sugar 
• 0.5 teaspoon vanilla extract 
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
3. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl.
4. 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.
5. Bake at 350 for 15 minutes or until crust is golden brown.
6. To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife.
7. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb.
8. Pour rhubarb mixture over crust.
9. Bake at 350 for 40 minutes or until set. Cool to room temperature.
10. To prepare topping, place 1/2 cup 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.
11. Garnish with mint sprigs, if desired.