Filling:

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

Cream Cheese Layer:

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

Topping:

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

Cut rhubarb in pieces. Sprinkle with sugar and flour and mix well. Put in 9 inch pie shell. Bake at 425 degrees for 15 minutes. Remove from oven. Lower heat to 350 degrees.

Beat cream cheese and sugar until fluffy, add eggs and beat until smooth. Pour over hot rhubarb. Bake at 350 degrees for 30 minutes. Remove from oven.

Blend together topping ingredients and spread evenly over top of pie. Cool.