Ingredients

1 Cup flour
1/4 Cup sugar
1/2 Cup butter, softened
3 Cup diced rhubarb
1 heaping tablespoon flour
12 Ounce cream cheese, softened
2 eggs
1/2 Cup sour cream

Instructions

Mix 1 cup flour, 1/4 cup sugar and butter and press crumbs into a lightly greased 10-inch pie plate. Press crust up sides of pan. Combine the rhubarb, 1/2 cup sugar and 1 heaping tablespoon flour and place in crust. Bake at 375 degrees for 15 minutes. While cheese cake is baking, cream together the cream cheese, 1/2 cup sugar and eggs. Pour over hot rhubarb and bake 30 minutes more. Prepare topping by stirring together the sour cream and 2 tablespoons sugar. Spread on top of hot cheese cake as a glaze. Cool completely before serving.

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