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.