3 c. rhubarb (1/2" pieces)
1/2 c. sugar
1 tbsp. flour
9" pastry crust
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs

Mix 1/2 cup sugar with the flour and rhubarb. Turn into the unbaked crust and bake at 425 degrees for 15 minutes. Beat the softened cream cheese with the remaining 1/2 cup sugar until fluffy. Beat in eggs one at a time until creamy smooth. Pour over the hot rhubarb layer and continue baking at 350 degrees for 30 minutes. Remove from oven and spread immediately with the following:

TOPPING:

1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Blend thoroughly. Spread over hot pie. Cool.