1 c. flour
1/4 c. sugar
1/2 c. butter
Rhubarb layer:
3 c. sliced fresh rhubarb-cut into 1/2 inch pieces
1/2 c. sugar
1 T. flour
Cream layer:
12 oz. softened cream cheese
1/2 c. sugar
2 eggs
Topping:
1 c. sour cream
2 T. sugar
1 t. vanilla
For the crust-mix flour sugar and butter; pat into 10 inch pie plate. Set aside. Next the rhubarb layer- combine rhubarb, sugar and flour, toss lightly and pour over crust. Bake at 375 degrees for about 15 minutes. Meanwhile prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs 1 at a time, then pour over hot rhubarb layer and bake at 350 degrees for about 30 minutes or until almost set. Combine topping ingredients and spread over hot layers. Let cool completely and keep refrigerated.
