Step 1

Preheat oven to 350°F. Line 9×13 pan with parchment.

Step 2

Mix flour and sugar for crust. Cut in butter until crumbly. Press into pan.

Step 3

Bake crust 15 minutes until lightly golden.

Step 4

Whisk sugar and flour for filling. Add cream and eggs, then fold in rhubarb.

Step 5

Pour over warm crust. Bake 40-45 minutes until custard is set.

Step 6

Cool completely.

Step 7

Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream.

Step 8

Spread topping over cooled bars. Refrigerate 2 hours before cutting.