Rhubarb Custard Bars

http://www.myrecipes.com/recipe/rhubarb-custard-bars-10000000268229/

I actually haven't tried these yet (though they look yummy), but used the recipe as a base to make Rhubarb
Custard Pie.

• 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)

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.