A wonderful way to use rhubarb in the spring and summer, although any time since rhubarb and be frozen. This recipe was shared with me over 40 years ago! It is a family favorite.
Ingredients:

• 1 Cup Flour
• 1/2 Cup butter, room temp
• 5 T Confectioners sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 and 1/4 Cup sugar
• 1/4 to 1/2 Cup flour
• 4 Cups diced rhubarb (fresh or frozen)
• 8 Ounces cream cheese, room temp
• 1/4 Cup butter, room temp
• 2.5 Tablespoons confectioners’ sugar
• 1/2 Cup Flour

Preparations

1. In a food processor, process the first butter, flour and confectioners sugar until crumbly, not smooth. Sprinkle in a 9 x 11 baking pan. Bake at 350 for 10 minutes or until slightly brown.
2. In food processor, process the 1/4 cup butter, 2.5 tablespoons confectioners sugar and 1/3 cup flour until crumbly, set aside. (This is the top crumble.)
3. In food processor, combine eggs, cream cheese, salt, sugar  and 1/4 to 1/2 cup flour (use the larger amount when using frozen rhubarb.) Add in diced rhubarb, pulse to blend.
4. Pour rhubarb cheese mixture into baked crust. Top with reserved crumble.
5. Bake 30-45 minutes at 350 degrees until top is firm and just slightly starting to brown.
6. Cool in the refrigerator completely before cutting into squares. May be frozen after cutting.