CRUST:

2 c. graham crackers, crushed
1/4 c. sugar
1/2 c. butter, melted

Press into 9 x 13 inch pan.

FILLING:

16 oz. cream cheese
2 c. whipped cream
1 c. powdered sugar

Beat together. Spread on crumbs.

TOPPING:

4 c. rhubarb
1 c. sugar
2 c. water
4 tbsp. tapioca

Put into saucepan and let stand 10 minutes. Stir until sugar is dissolved. Bring to a boil and cook until done (2-3 minutes). Stir as little as possible. Cool. Pour over cream cheese mixture.