Crust: 1 c. flour
1/4 c. sugar
1/2 c. butter Mix and pat into 10 inch pie plate. Set aside. Rhubarb Layer: 3 c. fresh rhubarb cut into 1/2 inch pieces
1/2 c. sugar
1 tbsp. flour Combine, toss lightly and pour into crust. Bake at 375 degrees for 15 minutes. 12 oz. cream cheese
1/2 c. sugar Beat until fluffy. Beat in 2 eggs, one at a time. Pour over hot rhubarb layer. Bake 350 degrees for 30 minutes or until almost set. Topping: 8 oz. sour cream or sour half and half
2 tbsp. sugar
1 tsp. vanilla Combine and spread over hot layers and chill. Serves 12 to 16. | 
