Rhubarb Cheesecake

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


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.