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Recipe submitted by Carol Forcum.

Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 350*F (175*C).
2. Cut butter into flour, sugar, and salt. Mixture will resemble coarse crumbs. Press into sprayed 13 x 9 x 2-inch baking dish. Bake 15 minutes or until golden.

Filling:
1/3 cup all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups low fat milk (why not use fat-free half-and-half?)
3 large eggs
5 cups rhubarb, sliced

1. Add milk and eggs to flour and sugar stirring with a whisk until well blended. Stir in rhubarb and pour over crust. Bake 40 minutes or until set. Cool to room temperature.

Topping:
1/2 cup granulated sugar
1/2 cup (4-ounces) fat free cream cheese
1/2 cup (4-ounces) 1/3 less fat cream cheese
1/2 teaspoon vanilla extract
1 cup fat free whipped topping

1. With mixer beat sugar, cheeses, and vanilla. Fold in whipped topping, spread over custard. Cover and chill at least 1 hour.

Makes 2 dozen bars.