1 c. butter
2 c. flour
4 tbsp. sugar
5 c. rhubarb
3 eggs
2 c. sugar
7 tbsp. flour
1/4 tsp. salt
1 c. unwhipped cream
4 oz. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1 c. Cool Whip

Mix first 3 ingredients until crumbly and pat into ungreased 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. As crust bakes, beat eggs, adding sugar, flour, salt and cream until well blended. Mix in rhubarb. Pour mixture over crust and bake at 350 degrees for 50 to 60 minutes or until crust is well set. Remove from heat and cool.

TOPPING:

Blend cream cheese, 1/2 cup powdered sugar and vanilla. Fold whipped topping into mixture. Spread over cooled rhubarb custard and chill.