Ingredients for Rhubarb Bars
- All Purpose Flour
- 1 ¾ cups granulated sugar + ½ cup powdered sugar
- Butter
- Cooking Spray
- Nonfat Milk
- 2 large eggs
- 4 cups chopped rhubarb (about 1 pound)
- Low Fat Cream Cheese
- Vanilla Extract
- Frozen Fat Free Whipped Topping
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How to Make Rhubarb Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter or margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture into the bottom of a lightly greased 13x9 inch baking pan.
- Bake for 15 minutes, or until lightly golden.
- Meanwhile, in a large bowl, whisk together 1/3 cup all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup milk, 2 large eggs, and 1 teaspoon vanilla extract.
- Stir in 4 cups chopped rhubarb (about 1 pound).
- Pour the rhubarb mixture evenly over the pre-baked crust.
- Bake for 40 minutes, or until the filling is set and the top is lightly browned.
- Let the bars cool completely in the pan before frosting.
- For the topping: In a medium bowl, beat together 1/2 cup (4 ounces) softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1 cup whipped topping (such as Cool Whip).
- Spread the cream cheese mixture evenly over the cooled rhubarb bars.
- Cover and chill for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
53g
Fat
12g
Carbs
6g
