- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 cup butter
- 3 cups chopped rhubarb
- 1/2 cup white sugar
- 1 tablespoon all-purpose flour
- 2 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.