1 c. flour
1/2 c. packed brown sugar
1/3 tsp. salt
1/2 c. walnuts, chopped finely
1/4 c. softened butter
1 tsp. vanilla

FILLING:

2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs

TOPPING:

3 c. fresh rhubarb, chopped
1 c. frozen or fresh strawberries
1 c. sugar
1/4 tsp. cinnamon
1/4 c. water
1 tbsp. cornstarch

Heat oven to 375 degrees. Mix crust ingredients, adding butter and vanilla last. Press into ungreased 9 x 13 inch pan. Bake at 375 degrees for 10-15 minutes, until golden brown.

In bowl beat cream cheese until fluffy. Add sugar and vanilla. Add eggs one at a time, beating well after each. Pour over crust and bake 20 minutes or until edges are light brown.

Rhubarb Topping: In large saucepan, mix chopped rhubarb, strawberries, sugar, cinnamon, water and cornstarch. Cook, stirring constantly until thickened and rhubarb is tender. Cool. Pour over cheese filling and chill. Serve with whipped cream. Refrigerate.