- CRUST:
- 1 cup flour
- 1/4 cup granulated sugar
- 1/2 cup butter or margarine
- RHUBARB LAYER:
- 3 cups fresh rhubarb, cut into 1/2 inch pieces
- 1/2 cup sugar
- 1 tablespoon flour
- CREAM LAYER:
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- TOPPING:
- 1 (8 ounce) container dairy sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- For crust, mix flour, sugar and butter; pat into 10-in. pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees F for about 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees F for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.