2½ c. all-purpose flour
2 c. quick-cooking or old-fashioned oats
1 c. packed brown sugar
1 c. butter or margarine, softened
½ tsp. salt
½ tsp. baking soda
3 (8 oz.) pkgs. cream cheese, softened
¾ c. granulated sugar
1 tsp. vanilla
2 c. chopped fresh rhubarb
Heat oven to 350°. Grease bottom and sides of jellyroll pan, 15½x10½x1", with shortening or cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in prepared pan.
Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
Bake 40-50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator. —5 servings.