Rhubarb Custard Bars

Rhubarb Custard Bars
Photo by Becky Luigart-Stayner

Ingredients

  • Topping:
  • ½ cup sugar
  • 9 tablespoons chilled butter, cut into small pieces
  • 1 ½ cups 1% low-fat milk
  • Filling:
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • + 12 more ingredients
    • Cooking spray
    • 1/8 teaspoon salt
    • Mint sprigs (optional)
    • ½ cup (4 ounces) block-style 1/3-less-fat cream cheese
    • 1/3 cup all-purpose flour
    • 1 ½ cups sugar
    • ½ cup sugar
    • 1 cup frozen fat-free whipped topping, thawed
    • Crust:
    • ½ teaspoon vanilla extract
    • ½ cup (4 ounces) block-style fat-free cream cheese
    • 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Preheat oven to 350°. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup 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 ba...

View full recipe at My Recipes

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