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Preheat the oven to 350°F. In a bowl, combine the flour and sugar. Cut in very cold cubes of butter until the mixture resembles coarse crumbs. Press the crust mixture into a greased 13x9-inch baking pan. Bake the crust for 10 minutes. Let it cool briefly before filling it.
While the crust is baking, combine the sugar and flour in a bowl. Whisk in the cream and eggs until the mixture is uniform, and stir in the rhubarb. Pour the mixture over the crust, and bake the bars until the custard sets, 40 to 45 minutes. Let the custard cool.
For the topping, beat the cream cheese, sugar and vanilla until they're smooth, then fold in the whipped cream. Spread the cream cheese mixture over the cooled custard bars. Cover and chill the bars. Once they've cooled, cut the bars and store them in the fridge.