Preheat your oven to 350 degrees F
In a small bowl whisk together
2 cups all-purpose flour
1/4 cup granulated sugar
Cut in
1 Cup cold butter until pea size uniform pieces are evenly distributed throughout the flour sugar mix
Press the shortbread dough into a well oiled 13 x 9 baking pan
Bake the crust for 10 minutes until top is slightly browned
Set aside and allow it to cool while your assemble the filling and topping
In a large mixing bowl whisk together
2 cups granulated sugar
7 tbsp. all-purpose flour
1 cup whipping cream
3 eggs-room temperature
Stir in 5 cups rhubarb chopped fresh or frozen, thawed and drained
Pour evenly over the crust
Bake at 350 degrees F for 40 minutes until custard is set and bubbles slightly
Remove from oven and cool to room temperature
To make the topping
In a bowl with an electric mixer combine
8 oz. cream cheese (softened)
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 cup whipping cream
Mix until it is thick and spreadable
Spread over the chilled rhubarb shortbread
Refrigerate until ready to serve
Garnish with a sprinkle of cinnamon and cut into 24 squares