For the Crust/Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 cup Butter, chilled
For the Filling:
4 cups chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 cups sugar (divided)
1 tsp. vanilla
In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until the mixture becomes coarse crumbs.About pea to marble-size.
Pour half of the mixture into the bottom of a parchment-lined 9x13" pan. Press it down to create the crust.
Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.
In a medium-sized bowl, coat the rhubarb with the jello and 1/2 cup of the sugar. (See note above if you want to substitute fresh strawberries.)
Pour the cream cheese mixture over the partially-baked crust, and spread it evenly
Sprinkle the coated rhubarb/strawberry mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won't be able to do a lot of spreading without getting it all mixed up).
Top with the remaining crust mixture
Bake at 350-degrees (F) for 40-45 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly.
Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours