RHUBARB FILLING:

3 c. rhubarb
1/2 c. sugar
1 tbsp. flour

CREAM CHEESE FILLING:

8 oz. cream cheese
1/2 c. sugar
2 eggs

TOPPING:

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

Cut rhubarb into 3-inch pieces. Sprinkle with sugar and flour. Spoon into crust. Bake at 425 degrees for 15 minutes. Remove from oven. Lower heat to 350 degrees and put cheese filling on top of rhubarb. Bake for 30 minutes. Blend sour cream, sugar and vanilla and spread on top of hot pie.