1 c. all-purpose flour
3/4 c. quick-cooking oatmeal
1/2 c. packed light brown sugar
1/4 tsp. ground cinnamon
1/16 tsp. salt
1/2 c. butter

FILLING:

1 pkg. (8 oz.) cream cheese, at room temp.
3/4 c. granulated sugar
1 lg. egg
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 oz. fresh/frozen rhubarb, cut in 1/4 inch pieces

Put all filling ingredients except rhubarb into a medium sized bowl. Beat until smooth with electric mixer. Stir in rhubarb.

Mix flour, oatmeal, brown sugar, cinnamon and salt in medium size bowl until blended. Cut in butter with pastry blender until mixture resembles coarse crumbs. Put 1/2 the mixture into an 8 inch square microwave safe baking dish. Pat firmly to cover bottom.

Spread cream cheese mixture evenly over top and sprinkle with remaining crumb mixture. Press gently with fingers.

Place dish in microwave on inverted saucer. Microwave uncovered on high 9-11 minutes, turning dish 1/4 turn twice, until crumbs look almost dry and crisp. Place dish directly on flat heatproof surface and let stand 15 minutes or until crumbs look crisp. Cover and refrigerate at least 2 hours until chilled. Cut into 2 inch squares. Keeps up to 3 days.