Preheat your oven to 350°F (175°C) and line the baking pan with parchment paper.

Combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of the pan to form the crust.

In a stand mixer, beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Fold in chopped rhubarb.

Pour the filling over the crust, smoothing the top with a spatula.

Bake for 35 to 40 minutes until the edges are puffed and golden while the center jiggles slightly.

Allow the bars to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.