2 cups all-purpose flour
1 cup cold butter
1/4 cup sugar

Filling:

5 cups finely chopped fresh or frozen rhubarb, thawed and drained
7 tbsp. all-purpose flour
3 eggs beaten

Topping:

2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1 cup whipping cream, whipped
1/2 cup sugar
1/2 tsp. vanilla extract

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9x2 inch baking pan.

Bake at 350°F for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.

Bake at 350°F for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Yield: 3 dozen.