In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 9x13 pan.
Bake at 350 for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl.
Whisk milk and egg together in a second bowl.
Gradually add sugar and flour mixture to milk and egg mixture, stirring as you go.
Stir in rhubarb. Pour over crust.
Bake at 350 for 40 - 45 minutes or until custard is set.
For topping, beat cream cheese, sugar and vanilla until smooth.
Fold in cool-whip.
Spread over top of desset and chill.
Store this dessert in the refrigerator.
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