Rhubarb Cream Pie

This recipe is so delicious. It is one of those recipes that you just can't have one piece. Once in a while I will add some strawberries in it by only putting in 1 1/2 cups of rhubarb and 1 1/2 cups of strawberries.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 10

Ingredients

• Crust

• 1  cup flour
• 1⁄4 cup sugar
• 1⁄2 cup butter

• Rhubarb Layer

• 3  cups fresh rhubarb
• 1⁄2 cup sugar
• 1  tablespoon flour

• Cream Layer

• 12  ounces cream cheese, softened
• 1⁄2 cup sugar
• 2  eggs

• Topping

• 8  ounces sour cream
• 2  tablespoons sugar
• 1  teaspoon vanilla

Directions

1. Crust: Mix flour, sugar, and butter. Pat into 10" pie plate and set aside.
2. Rhubarb Layer: Combine rhubarb, sugar, and flour. Toss lightly and pour into crust. Bake 375 degrees F. for 15 minutes.
3. Cream Layer: Beat cream cheese and sugar until fluffy. Beat eggs in one at a time. Then pour over rhubarb layer. Bake 350 degrees F. for 30 minutes or until almost set.
4. Topping: Combine topping ingredients and spread over hot layers. Chill, and serve.