Rhubarb Custard Bars

Rhubarb Custard Bars
Recipe By : Cooking Light Magazine (with minor modifications)
Serving Size : 20

Crust:
1 cups all-purpose flour
1/2 cup whole wheat 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 sliced fresh or frozen rhubarb (unthawed) -- (1/2-inch)
1/4 teaspoon cinnamon
zest of 1 lemon

Topping:
1/2 cup sugar
1/2 cup block-style fat-free cream cheese -- (4 ounces)
1/2 cup block-style 1/3-less-fat cream cheese -- (4 ounces)
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 cinnamon and lemon zest. 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.
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