RHUBARB CHEESECAKE by gkt (Courtesy of Midwest Today and Becky Turbes)
Preheat oven to 400°
9” deep dish pie shell (unbaked)
Mix: 3 cups fresh rhubarb
1/2 cup sugar
3 Tbsp flour
Pour into pie shell. Bake 15 minutes on cookie sheet or foil.
Remove and lower oven temperature to 350°.
Combine: 8 oz. cream cheese
1/2 c. sugar
Mix well and add:
2 eggs (add one at a time till blended)
Pour over hot rhubarb. Bake 30 min.
Mix in small bowl: 8 oz. sour cream
2 Tbsp sugar
1 tsp vanilla
Spread on pie while hot.
Cool pie to room temperature. Refrigerate