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Rhubarb Custard Bars (Lightened) recipe

visitor recipeThis recipe for a lighter version of RhubarbCustard Bars was submitted by Carol Forcum.

Recipe: Rhubarb Custard Bars(Lightened)

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

  • Preheat oven to 350°F (175°C).
  • Cut butter into flour, sugar, and salt.Mixture will resemble coarse crumbs. Press into sprayed 13 x9 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
  • Add milk and eggs to flour and sugar stirringwith a whisk until well blended. Stir in rhubarb and pour overcrust. 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
  • With mixer beat sugar, cheeses, and vanilla.Fold in whipped topping, spread over custard. Cover and chillat least 1 hour.

    Makes 2 dozen bars.

    Recipes 2

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  • Comments

    1 Comment


    These look great, but no custard. Try your grandma s again, but this time use some bird s custard powder. It will tell you on the can the measurements and adjust it to your filling. They should set up grand. Isn t it amazing how much cooking knowledge our grandparents had? They knew exactly what it meant to bake something like a custard. or how to do just about anything else. I love looking at old recipes just to see how differently things are done now. Sorry your pie didn t come out like your grandma s. These rhubarb custard bars look like they would be a delicious sub for it, though.

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