3 c. rhubarb or 1 pkg.
1/2 c. sugar
Unbaked pie shell
2 eggs
8 oz. pkg. cream cheese
1/2 c. sugar

Fill unbaked pie shell with the 3 cups rhubarb and 1/2 cup sugar. Bake at 425 degrees for 15 minutes. Remove pie and readjust oven to 350 degrees. In a separate bowl, combine 2 eggs, 1 package cream cheese and 1/2 cup sugar. Add to rhubarb mixture and bake at 350 degrees for 30 minutes.

TOPPING:

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

To make topping, add 1 cup sour cream, 1 teaspoon vanilla and 1/2 cup sugar. Mix and put on top of hot pie. Refrigerate.