Classic from the Vault: Rhubarb Custard Bars

Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 9 tablespoons chilled butter, cut into small pieces
• Cooking spray

Filling:

• 1/3 cup all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 cups 1% low-fat milk
• 3 large eggs
• 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:

• 1/2 cup sugar
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
• 1/2 teaspoon vanilla extract
• 1 cup frozen fat-free whipped topping, thawed
• Mint sprigs (optional)

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 baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. 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 crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

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. Garnish with mint sprigs, if desired.

VERDICT: These are ridiculously delicious, and since we usually only make them when the rhubarb is ripe, they are a special treat. I was making them (and burned my arm on the oven) the day Eleanor was born.