Makes:
9x13" Pan
Total Time:
2 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Other
what you need
- CRUST:
- 1-1/2 cups flour
- 1/2 cup sugar
- 1/2 tsp. salt
- 9 Tbsp. cold butter (cut in small pieces)
- FILLING:
- 1/3 cup flour
- 1-1/2 cups sugar
- 1-1/2 cups milk
- 3 eggs
- 5 cups sliced rhubarb
- TOPPING:
- 1/2 cup sugar
- 1/2 cup (4oz) fat free cream cheese
- 1/2 cup (4oz) 1/3 less fat cream cheese
- 1/2 tsp. vanilla
- 1 cup Cool Whip
make it
CRUST:
Preheat oven to 350 degrees F. Mix flour, sugar & salt in bowl. Use fork/pastry blender to add butter pieces. Press into sprayed 9x13" pan. Bake for 15 min or until golden brown.
FILLING:
Combine flour & sugar in bowl. Add milk and eggs. Stir with whisk. Stir in rhubarb. Pour mixture over crust. Bake for 40 min or until set. Cool to room temp.
TOPPING:
Mix sugar, both cream cheeses & vanilla with beaters on medium speed until smooth. Fold in Cool Whip. Spread evenly over cooled bars. Cover and chill 1 hour before serving.
Notes
