Instructions: In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13x9x2" baking dish. Bake at 375 degrees for 10 min. Cool slightly. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust. Bake for 20-25 min. or until center is set and edges are light brown. Cool.

In a small saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over med. heat. Cook, stirring constantly, until mixture thickens, about 5 min. Stir in food coloring, if desired.

Remove from heat; cool. Pour over filling. Cover and refrigerate for at least 1 hour.

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