1 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. brown sugar
1/4 c. butter
1/2 c. nuts

Mix, pat in 9 x 13 pan. Bake 10 minutes at 375 degrees.

FILLING:

2 (8 oz.) cream cheese
3/4 c. sugar
3 eggs
1 1/2 tsp. vanilla

Beat and put on crust. Bake 20 minutes or until set.

RHUBARB SAUCE:

6 c. or more rhubarb
1/4 tsp. cinnamon
1/4 c. water
1 c. sugar
1 tsp. cornstarch
Red food coloring

Cook until thick, cool. Spread over crust and filling. Let set. Spread with Cool Whip.