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Rhubarb Cheese Pie

3 cups fresh rhubarb, cut into ½-inch pieces
1 cup, plus 2 Tbsp. sugar, divided
1 Tbsp. flour
1 10-inch prepared graham cracker crust
8 oz. cream cheese, softened
1-1/2 cups (12 oz.) sour cream, divided
2 eggs
1 Tbsp. plus 1 tsp. vanilla, divided

Preheat oven to 350°F. Combine rhubarb, 1/2 cup sugar, and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared piecrust. Meanwhile, beat together cream cheese, 1/2 cup sour cream, and1/2 cup sugar until fluffy. Add eggs, one at a time, and 1 Tbsp. vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden. Combine remaining sour cream, sugar, and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving. Serves 8.

 

 

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