Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

This is one of the best desserts I've ever had. I combined two recipes to come up with a lower fat version.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spoon 1-1/2 cups flour into a dry measuring cup.
  3. Combine flour and 1/4 cup sugar in a bowl.
  4. Cut in butter or margarine until it resembles coarse meal.
  5. Press mixture into a 13x9 pan that has been lightly sprayed with non-stick cooking spray.
  6. Bake at 350° for 15 minutes or until lightly browned.
  7. While that is baking, combine 1/3 cup flour and 1-1/2 cups sugar into a large bowl.
  8. Add milk and eggs, stirring until well blended.
  9. Stir in rhubarb.
  10. Pour over crust, bake for 40 minutes at 350° or until set.
  11. Cool completely at room temperature.
  12. Combine 1/2 cup sugar, cream cheese and vanilla in a bowl.
  13. Beat at medium speed until smooth.
  14. Glently fold in whipped topping, spread evenly over custard.
  15. Cover and chill at least one hour.
  16. Refrigerate leftovers.
Most Helpful

Loved your recipe, will definately make again. The only thing I did different was I cooked the filling for 60 mins. instead of 40 mins. and I used 2% milk, ordinary cream cheese and whipped topping. Taste great.

jorgydee June 04, 2003

This is excellent! I made this for a family reunion and it was snarfed up before I could grab a camera. I'm not a rhubarb lover by any means, but I even loved this! I did add about 6 freshly mashed strawberries to the rhubarb mix to give it a boost of color and flavor, but it would've been enjoyed without. This goes to the top of the list for my next rhubarb dessert. (36 servings?? no way!)

DuChick August 09, 2011

I have always had rhubarb growing in the garden and have always given it away , but that ends today. this is absolutely the best desert I have had in forever !!!! a must try . July 05, 2010