CRUST:

1 c. flour
1/2 c. brown sugar, packed
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped walnuts
1/4 c. butter

FILLING:

2 (8 oz.) pkgs. cream cheese
3/4 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla

TOPPING:

3 c. chopped fresh rhubarb
3/4 c. granulated sugar
1/8 tsp. cinnamon
1 tbsp. cornstarch
1/4 c. water
Few drops red food coloring

Combine flour, brown sugar, salt, vanilla, walnuts and butter; mix well. Press crust mixture into a 9"x13" pan. Bake at 375 degrees for 10 to 15 minutes or until golden brown.

For Filling: Beat softened cream cheese until fluffy. Add 3/4 cup sugar, eggs and vanilla; beat well. Pour over baked crust. Bake at 375 degrees for 10 to 15 minutes, until set and light brown.

For Topping: Combine rhubarb, second 3/4 cup sugar, cinnamon and cornstarch dissolved in the water in saucepan. Cook over medium heat until thickened and tender. Add red coloring for pleasing color. Spread over filling. Serve with whipped topping if desired.