1 (8 oz.) pkg. cream cheese, softened
3/4 c. granulated sugar
1 lg. egg
1/4 tsp. cinnamon
1/8 tsp. nutmeg
8 oz. fresh or frozen rhubarb, cut 1/4 inch
1 c. flour
3/4 c. quick-cook oatmeal
1/2 c. packed brown sugar
1/4 tsp. cinnamon
1/2 c. butter

Put all filling ingredients into medium bowl, except the rhubarb. Beat until smooth with electric mixer. Stir in rhubarb. Mix flour, oatmeal, brown sugar, and cinnamon in medium bowl. Cut in the butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Put half of the crumb mixture into an 8 inch square microwave-save baking dish. Pat firmly to cover bottom. Spread cheese mixture over top and sprinkle with remaining crumb mixture. Place in microwave on top of an inverted saucer and cook, uncovered, for 11 to 15 minutes until crumbs look almost crisp and dry. Place dish on flat heat-proof surface and let stand 15 minutes. Cover and refrigerate at least 2 hours or until chilled.