Crust:

2 c. all-purpose flour
1/4 c. sugar
1 c. cold butter

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 x 2 inch baking pan.

Bake at 350°F for 10 minutes.

Filling:

2 c. sugar
7 tbsp. all-purpose flour
1 c. whipping cream
3 eggs, beaten
5 c. finely chopped fresh or frozen rhubarb, thawed and drained

Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.

Bake at 350°F for 40-45 minutes or until custard is set. Cool.

Topping:

2 pkg. (3 oz. each) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla extract
1 c. whipping cream, whipped

Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top of cake. Cover and chill. Cut into bars. Store in the refrigerator.

Makes 3 dozen bars.