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In a bowl, combine flour and sugar, cut in butter until mixture resembles course crumbs. Press into a greased 9x13 pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over the crust. Bake for 40-45 minutes or until custard is set. Cool. For topping, in a mixing bowl, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over the top. Cover and chill. Cut into bars. Store in the refrigerator.
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