Rhubarb Custard Bars

INGREDIENTS

Crust:

1 1/2 cups

all-purpose flour

1/2 cup

sugar

1/8 tsp

salt

9 tbsp

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

large eggs

5 cups

(1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:

1/2 cup

sugar

1/2 cup

block-style fat-free cream cheese

1/2 cup

block-style 1/3-less-fat cream cheese

1/2 tsp

vanilla extract

1 cup

frozen fat-free whipped topping, thawed

Mint sprigs (optional)