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.

Yield: 36 servings (serving size: 1 bar)

NUTRITION PER SERVING
CALORIES 131(29% from fat); FAT 4.2g (sat 2.5g,mono 1.3g,poly 0.2g); PROTEIN 2.5g; CHOLESTEROL 29mg; CALCIUM 42mg; SODIUM 78mg; FIBER 0.5g; IRON 0.4mg; CARBOHYDRATE 21g
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Rhubarb-Strawberry Crumble
Coconut and oats in the topping provide a crunchy contrast to the fruit filling.

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup flaked sweetened coconut
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into small pieces
6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds)
2/3 cup granulated sugar
2 tablespoons cornstarch
Cooking spray
1/4 cup strawberry spread (such as Polaner All Fruit)

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.

Yield: 9 servings

NUTRITION PER SERVING
CALORIES 244(24% from fat); FAT 6.4g (sat 4g,mono 1.6g,poly 0.4g); PROTEIN 2.4g; CHOLESTEROL 14mg; CALCIUM 81mg; SODIUM 16mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 45.8g