Ingredients:
1 1/2 cups all-purpose flour
1/4 cup sugar
8 tablespoons chilled butter or 8 tablespoons margarine, cut into pieces
cooking spray
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups nonfat milk
3 large eggs
5 cups rhubarb, fresh or frozen, sliced into 1/2 inch slices
1/2 cup sugar
8 ounces low-fat cream cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping
Directions:
Preheat oven to 350F.
Spoon 1-1/2 cups flour into a dry measuring cup.
Combine flour and 1/4 cup sugar in a bowl.
Cut in butter or margarine until it resembles coarse meal.
Press mixture into a 13×9 pan that has been lightly sprayed with non-stick cooking spray.
Bake at 350F for 15 minutes or until lightly browned.
While that is baking, combine 1/3 cup flour and 1-1/2 cups sugar into a large bowl.
Add milk and eggs, stirring until well blended.
Stir in rhubarb.
Pour over crust, bake for 40 minutes at 350F or until set.
Cool completely at room temperature.
Combine 1/2 cup sugar, cream cheese and vanilla in a bowl.
Beat at medium speed until smooth.
Glently fold in whipped topping, spread evenly over custard.
Cover and chill at least one hour.
Refrigerate leftovers.
Servings: 36
Time preparation: 30 min.
Time total: 85 min.