Sunday, April 1, 2007
(I talked about this recipe here)
1 1/2 cups flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled light butter, cut into small pieces
1/3 cup flour
1 1/2 cups sugar
1 1/2 cups skim milk
5 cups rhubarb (thawed if frozen), cut into chunks
1/2 cup sugar
1/2 cup (4 ounces) light cream cheese
1/2 cup (4 ounces) fat-free cream cheese
1/2 teaspoon vanilla
1 cup light whipped topping
Preheat oven to 350.
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour with 1/2 cup sugar and 1/8 teaspoon salt in a large bowl.
Cut in butter with a pastry blender or two sharp knives, until the mixture is crumbly.
Press crust mixture into a 13x9 baking pan coated with cooking spray.
Bake at 350 for 15 minutes, or until crust is golden brown.
To prepare filling, 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.
Pour rhubarb mixture over baked crust. Bake at 350 for 40 minutes, or until set. Cool to room temperature before frosting.
To make frosting, place 1/2 sugar, both cream cheeses, and vanilla in a bowl. Beat with a mixer at medium speed until smooth. Gently fold in whipped topping.
Spread frosting over baked custard. Cover and chill for at least one hour.
makes 12 bars, 5 HUs per bar.
source: Cooking Light