ingredients:
1 c plus 3 tbsp sugar
3 tbsp cornstarch
4 c 1-inch pieces rhubarb
graham crust
2 small packages (3 oz each) cream cheese
2 large eggs
1/2 tsp vanilla
1c sour cream
recipe:
in a 2- to 3-quart pan, mix 3/4 c sugar and cornstarch; add rhubarb and 1 tbsp water. stir often over medium heat until mixture comes to a full boil. pour rhubarb mixture into crust.
with a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla, and 6 tbsp sugar; pour over rhubarb.
bake in a 350 degree oven until filling appears set in center when pan is gently shaken, about 20 minutes. mix sour cream with remaining 1 tbsp sugar; spread evenly over filling. bake until topping is set when gently shaken, about 5 minutes. let cool, then cover and chill at least 2 hours or until next day. cut into wedges. makes 9 to 12 servings.
graham crust:
in a blender or food processor, whirl 18 graham cracker squares, broken into pieces, to make fine crumbs (you should have about 1 c). pour crumbs into a 9-inch pan. mix in 3 tbsp melted butter or margarine. press mixture firmly over bottom and up sides of pan. bake in a 350 degree oven until darker brown at rim, 8 to 10 minutes.