Diva's Custard Bar's with Rhubarb

Diva’s Memories of Recipes Custard Bar's with Rhubarb
Inspiration:Rhubarb and custard, how can you go wrong with that combination.
Ingredients: Crust; 1~1/2 cups flour 1/2 cup sugar 1/8 tsp salt 9 TB chilled butter, cut into small cubes cooking spray Filling: 1/3 cup flour 1~1/2 cups sugar 1~1/2 cups low fat milk 3 large eggs 5 cups rhubarb, cut into 1/2" pieces Topping: 1/2 cup sugar 8 oz cream cheese 1/2 tsp vanilla 1 cup cool whip	Instructions:  Pre~heat oven 350 degrees F.  Crust:  Combine 1~1/2 cups flour, 1/2 cups sugar, and salt into a bowl. Cut in butter to make a pastry consistency and put in 13 x 9 baking dish which has been sprayed with cooking spray.  Bake for 15 minutes til golden brown. Filling:  combine 1/3 cup flour and 1~1/2 cups sugar in large bowl.  add milk and eggs.  Whisk til blended.  Stir in rhubarb.  Pour over crust and bake an additional 40 minutes until set.  Cool to room temp and prepare topping.  place 1/2 sugar, cream cheese and vanilla in bowl.  Beat at medium speed until smooth.  Gently fold cool whip into mixture and spread over custard.
Variation:  Yields 36 servings 130 calories per serving, 21 g of carbs, 4.2 g fat if you use low fat cream cheese.  You can use half low fat and half 1/3 less fat cream cheese to achieve this fat content. You can also use other berries in this recipe for a substitute.