Course : Cheesecakes
Serves: 8
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3 cups Rhubarb -- cut in 1/2 inch pieces
1/2 cup Sugar
1 tablespoon Flour
1 crust Unbaked 9-inch pie crust
12 ounces Cream cheese -- softened
1/2 cup Sugar
2 large eggs
1 cup Sour cream
1 teaspoon Vanilla
2 tablespoons Sugar

Preparation / Directions:

Toss rhubarb lightly with sugar and flour. Place in pie > crust. Bake at 425 degrees for 15 minutes. While rhubarb is baking, beat cream cheese with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake 30 minutes. Mix sour cream with sugar and vanilla. Spread over hot pie. Let cool completely before cutting. May be served with whipped cream. Store in refrigerator.

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