Ingredients: |
Ingredients: 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)
|
Directions: |
Directions:How to Make It Step 1 Preheat oven to 350°.
Step 2 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.
Step 3 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.
Step 4 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. |