Rhubarb Cream Delight

Rhubarb Cream Delight
Pioneer Pantry

Ingredients:
CRUST:
1 cup flour
1/4 cup granulated sugar
1/2 cup butter or margarine
RHUBARB LAYER:
3 cups fresh rhubarb, cut into 1/2 inch
pieces
1/2 cup sugar
1 tablespoon flour

CREAM LAYER:
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
TOPPING:
1 (8 ounce) container dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla
Directions:
1. For crust, mix flour, sugar and butter; pat into 10-in. pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees F for about 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees F for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.