Place flour, sugar, and salt in a food processor. Drop in cold cubed butter and process until crust forms crumbles.
Place crumbles in 9x13 baking pan that has been sprayed with cooking spray. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes, until crust starts to brown slightly around the edges.
To prepare filling
While the crust is baking, mix together the rhubarb custard.
Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb.
Pour the rhubarb mixture over the partially baked crust and return to oven. Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert. Remove from oven and let cool completely.
To prepare the topping
In a medium bowl combine softened cream cheese, sugar and vanilla. Fold in 1 cup whipped topping.
Spread over completely cooled bars. Keep refrigerated.