Preheat your oven to 350°F (175°C).

In a medium bowl, combine flour and sugar. Cut in the cold butter until it resembles coarse crumbs.

Press the crumbly dough into the bottom of a greased 13x9-inch pan and bake for about 10 minutes until lightly golden.

Whisk together sugar, flour, cream, and eggs in another bowl until smooth.

Fold in chopped rhubarb pieces gently.

Pour the custard filling over the pre-baked crust and bake for 40–45 minutes until set but slightly jiggly in the center.

Let the bars cool completely at room temperature.

Blend cream cheese, sugar, and vanilla extract until smooth, then fold in whipped cream.

Spread the cream cheese mixture over the cooled custard filling and chill in the refrigerator until set.

Cut into squares and serve.