Rhubarb Custard Squares

1½ cups all-purpose flour

½ cup sugar

teaspoon salt

9 tablespoons chilled butter

Filling

1/3 cups all-purpose flour

1½ cups sugar

1½ cups low fat milk

3 large eggs

5 cups sliced fresh or frozen rhubarb

Topping

½ cup sugar

½ cup fat-free cream cheese, room temperature

½ cup reduced-fat cream cheese, room temperature

½ teaspoon vanilla extract

1 cup frozen fat-free whipped topping, thawed

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with nonstick spray.Combine flour, sugar and salt in a bowl; with a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Press mixture into prepared pan and bake 15 minutes.For the filling: lightly spoon flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust and bake 40 minutes or until set. Cool to room temperature.For the topping: Place sugar, cream cheeses, and vanilla in a bowl; beat at medium speed until smooth. Gently fold in whipped topping. Spread mixture evenly over baked custard. Cover and chill at least 1 hour. Cut into 36 squares.Serves 36.