Preheat the oven to 425 and butter a 9 or 10-inch spring form pan.  For the crust, beat together the butter and sugar for a few minutes until fluffy, then mix in the flour.  Press the dough evenly into your prepared pan, making sure to spread it about an inch up the sides.  Next beat the cream cheese and sugar (just use the same bowl), then add in the egg and vanilla and mix well.  Spread this evenly over the pressed crust, it should all be contained within the 1-inch ‘edge’.

Lastly, in a medium bowl, toss the rhubarb with the cinnamon, nutmeg and sugar and spoon this mix evenly over the cream cheese layer.  Bake for 10 minutes, then reduce the heat to 375 and bake for another 40 minutes – the center should be set when you give the pan a wiggle.  Allow it to cool completely, then run a knife around the edges and remove the sides of the pan.  It doesn’t need it, but it’s pretty with some icing sugar sprinkled over and a dab of whipped cream.