Rhubarb Surprise

Crust:
1 cup all-purpose flour
½ cup firmly-packed brown sugar
1/3 teaspoon salt
½ cup walnuts, chopped
1 teaspoon vanilla
¼ cup margarine or butter

Filling:
2 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Topping:
3 cups fresh rhubarb, chopped
¾ to 1 cup sugar
¼ teaspoon cinnamon
¼ cup water
1 Tablespoon cornstarch

Heat oven to 375 degrees. In medium bowl, combine flour, brown sugar, salt and nuts. Blend in margarine and vanilla. Press into ungreased 9 x 13 pan. Bake at 375 degrees for 10 to 15 minutes, or until golden brown.
In Mixing bowl, beat cream cheese until light and fluffy. Mix in sugar and vanilla; add eggs, one at a time, mixing well after each. Pour cheese mixture over baked crust. Bake at 375 degrees for 15 to 20 minutes, or until set and edges are light brown. Set aside.
In large saucepan, combine chopped rhubarb, sugar, cinnamon, water and cornstarch. Cook, stirring constantly, until thickened and rhubarb is tender. Cool. Pour over cheese filling. Chill. Serve with whipped topping, if desired. Refrigerate leftovers.