1 c. Corn Flake crumbs
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. butter

Mix together and pat in 9 x 13 inch pan. (Save 1/2 cup for topping.)

FILLING:

4 lg. eggs
1 (8 oz.) pkg. cream cheese, room temperature
2 c. sugar
5 tbsp. cornstarch
1 tsp. vanilla, beat all together until creamy

Add 6 cups cut up rhubarb. Pour over crust. Sprinkle crumbs on top. Bake at 325 degrees for 1 hour until rhubarb is done.