Ingredients:

3 cups fresh rhubarb, cut into ½-inch pieces

1 cup, plus 2 tablespoons sugar, divided

1 tablespoon flour

1 10-inch prepared graham cracker crust

8 ounces cream cheese, softened

1½ cups (12 oz) sour cream, divided

2 eggs

1 tablespoon, plus 1 teaspoon vanilla, divided

Directions:

1. Preheat oven to 350°F. Combine rhubarb, ½ cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.

2. Meanwhile, beat together cream cheese, ½ cup sour cream and ½ cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden.

3. Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.

Bon Appetit!