Ingrédients pour Rhubarb Custard Bars
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar, 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold butter
- Cooking spray (for greasing pan)
- 2 cups 1% low-fat milk
- 3 large eggs
- 4 cups chopped rhubarb
- 8 ounces softened fat-free cream cheese
- Not used in recipe
- 1 teaspoon vanilla extract
- 1 cup fat-free whipped topping, thawed
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Comment préparer Rhubarb Custard Bars
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray.
- **Crust:** In a large bowl, combine 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in 1 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the mixture into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden.
- **Filling:** In a separate bowl, whisk together 1/4 cup flour, 1 cup granulated sugar, 2 cups milk, and 3 large eggs until smooth.
- Stir in 4 cups chopped rhubarb.
- Pour the filling over the baked crust.
- Bake for 40-45 minutes, or until the custard is set and no longer jiggles in the center.
- Let cool completely to room temperature.
- **Topping:** In a mixing bowl, beat together 1/2 cup powdered sugar, 8 ounces softened cream cheese, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1 cup whipped topping.
- Spread the topping evenly over the cooled custard.
- Cover and chill for at least 1 hour before serving to allow flavors to meld and the topping to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
106g
Fat
23g
Carbs
12g
