Crust: Preheat oven to 350 degrees. In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into 13×9-inch pan. Bake for 10 minutes.
Filling: In a separate bowl, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees until custard is set (approx. 40–45 minutes). Allow to cool.
Topping: In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread mixture over top of rhubarb mix and refrigerate until cool. Cut into bars. Keep refrigerated.