Rhubarb Cream Delight
Crust:

1 C. flour
1/4 C. sugar
1/2 C. butter
Rhubarb layer:

3 C. chopped fresh or frozen rhubarb (1/2" pieces)
1/2 C. sugar
1 T flour
Cream layer:

12 oz. cream cheese, softened
1/2 C. sugar
2 eggs
Topping:

1 C. sour cream
1 T. sugar
1 tsp. vanilla


Combine crust ingredients and pat into a 10 inch pie plate.
Combine rhubarb, sugar and flour, toss lightly and pour into crust.
Bake at 375? for 15 minutes.
Meanwhile in a mixing bowl, beat cream cheese and sugar till fluffy.
Beat in eggs, one at a time.
Pour over hot rhubarb layer.
Bake at 350? for 30 minutes or till almost set.
Combine topping ingredients; spread over cream layer.
Cool, then refrigerate.
Serves 10-12

Source: Not revealed by author of this post.