1 c. flour
1/4 c. sugar
1/2 c. butter

RHUBARB LAYER:

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

CREAM LAYER:

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

TOPPING:

8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla

Crust: Mix ingredients and pat into 10 inch pie plate. Set aside. Rhubarb: Combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake at 375 degrees for 15 minutes. Meanwhile prepare cream layer. Cream: Beat together cream cheese and sugar until fluffy. Add eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees for 30 minutes or until almost set. Topping: Combine ingredients; spread over hot layers. Chill. Serves 12.