For the Crust and Crumble:

1 ½ cups all-purpose flour

1 ½ cups old-fashioned oats

1 cup packed brown sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

For the Cream Cheese Layer:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Rhubarb Topping:

3 cups chopped fresh or frozen rhubarb (thawed and drained if frozen)

½ cup granulated sugar

2 tablespoons cornstarch

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Preheat oven to 350°F (175°C).
In a large bowl, combine flour, oats, and brown sugar. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Press about two-thirds of the crumb mixture firmly into the bottom of a greased 9×13-inch baking pan to form the crust.
Beat cream cheese, sugar, eggs, and vanilla extract in a separate bowl until smooth. Spread evenly over the crust.
In another bowl, mix rhubarb, sugar, and cornstarch until well combined. Spread evenly over the cream cheese layer.
Sprinkle remaining crumb mixture evenly over the rhubarb layer.
Bake 40–45 minutes or until top is golden and cream cheese layer is set.
Cool completely before cutting into bars.

Use frozen rhubarb if fresh is unavailable—thaw and drain well.

Add cinnamon or nutmeg to crumb mixture for extra warmth.

Substitute gluten-free flour and oats to make gluten-free.

Add chopped nuts to crumble topping for crunch.

Swirl jam into cream cheese layer for fruity variations.