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Preheat oven to 375 F. Butter the bottom and sides of a 9" x 13" (approx) metal or glass pan.
In a large bowl combine all crust ingredients. Mix with your fingers until the mixture resembles fine crumbs. Butter should be completely incorporated. You can use a food processor for this step, if you like.
Press crumbs (not too too firmly, but firm enough) into the bottom of the prepared pan. Press a tiny bit up the sides of the pan as well. Place pan on lower-centre rack of the preheated oven. Bake for about 10 to 15 minutes, until golden. Remove from oven and reduce oven heat to 350 F.
While the crust is baking, mix the topping ingredients together.
In a large bowl, mix the sugar, eggs, flour, vanilla, salt, and whipping cream, whisking well to eliminate lumps. Stir in the diced rhubarb.
Once the crust comes out of the oven, pour the topping over it (the crust should still be warm). Return to the oven and bake for 30-40 minutes, until custard no longer jiggles and toothpick inserted in the middle comes out mostly clean.
Let cool. Cut into bars. The first bar is hard to cut, but after that, they should be pretty easy to cut.