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.
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