1 c. butter
2 c. flour
4 tbsp. sugar

Cut into crust and pat in 9"x13" pan. Bake at 350 degrees for 10 to 15 minutes.

While crust is baking, combine:

3 eggs, beaten
2 c. sugar
7 tbsp. flour
1/4 tsp. salt
1 c. whipping cream, unwhipped
5 c. finely cut rhubarb

Pour over crust and bake an additional 45 to 50 minutes or until custard sets at 350 degree oven. Cool completely.

Frost with:

4 oz. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla

Blend and add 1 small Cool Whip. Spread over rhubarb and chill. Keep refrigerated.