Rhubarb Cheesecake

This recipe is from my sister, Nan, who lives in Wisconsin, but it does not look too Yankeefied. I am a little cautious when it comes to approaching a rhubard, but the recipe seems to contain an ample amount of nutrious white sugar which should be able to calm down even a rowdy ruhbard.

Rhubarb Cheesecake

This pie combines the velvety richness of cheesecake with fresh rhubarb for a
delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also.
Servings: 8

Ingredients:

1 (9 inch) unbaked pie shell

3 cups chopped fresh rhubarb

1/2 cup white sugar

3 tablespoons all-purpose flour

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

2 eggs

1 (8 ounce) container sour cream

2 tablespoons white sugar

1 teaspoon vanilla extract



Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).

3. In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until
smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.

4. Bake for 30 minutes in the preheated oven, or until set. Remove from the
oven, and set aside. In a small bowl, stir together the sour cream, 2
tablespoons of sugar, and vanilla. Spread over the top of the pie while it is
hot. Cool to room temperature, then refrigerate until chilled before serving.