Use an electric mixer to beat cream cheese and sweetened condensed milk until smooth (a minute or two). Add lemon juice and egg and beat on high speed for another minute.

Pour batter over graham cracker crust. Drop canned pie filling into batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in refrigerator.

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Top Layer:

1 cup flour 3/4 cup brown sugar 1/2 cup butter or margarine

Put all ingredients into a mixing bowl. Use a fork to cut butter/margarine into flour and brown sugar. Continue mixing until crumbly. Sprinkle over rhubarb layer.

Bake at 375 degrees for 70 minutes or until a knife inserted in center comes out clean.

For an added treat, serve with whipped cream or vanilla ice cream.

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LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)." She is working on her next book *Give Me a Home Where the Dairy Cows Roam.* You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com