3 cups rhubarb, 1/2-inch pieces (I use previously frozen rhubarb if necessary)
1 cup sugar, divided
1 Tbsp. flour
1 prepared graham cracker crust (10-inch)- I substituted 1/2 cup finely chopped pecans for 1/2 cup crumbs.
8 oz. cream cheese, softened
1/2 cup sour cream or Greek yogurt
2 eggs
1 Tbsp. vanilla
Topping:
1 cup sour cream
6 Tbsps. sugar
1 tsp. vanilla
Heat oven to 350 F.
Combine rhubarb, 1/2 cup sugar and flour in nonstick skillet. Cook over medium heat until sugar melts. Pour into prepared pie crust.
Meanwhile, beat together cream cheese, 1/2 cup sour cream (yogurt) and 1/2 cup sugar until fluffy. Add eggs, one at a time, blending after each. Mix in 1 tablespoon vanilla. Pour over rhubarb layer. Bake for 30 minutes 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.