Crust:
1 c. Flour
1/4 c. Granulated Sugar
1/2 c. Butter

Using a pastry blender combine flour, sugar and butter until crumbly.
Pat into an 8″ x 8″ baking dish.

Fruit Layer:
3 c. Fresh Rhubarb, washed and cut into 1/2″ pieces
1/2 c. Granulated Sugar
1 Tbsp. Flour
1/4 tsp. Cinnamon

Combine all ingredients for fruit filling and spoon on top of crust.
Bake 15 minutes at 375°F.

Creamy Layer:
12 oz. Cream Cheese, softened
1/2 c. Granulated Sugar
2 Eggs

Beat cream cheese and sugar until fluffy.
Beat in eggs.
Pour over hot rhubarb layer.
Lower oven temp. to 350°F and bake 30
minutes.

Topping:
8 oz. Sour Cream
2 Tbsp. Granulated Sugar
1 tsp. Vanilla

Stir together all topping ingredients and spread over top of dessert.
Refrigerate before serving.