Crust:
1/2 C. cold butter or margarine
1 1/2 C. flour
1/2 C. chopped pecans
Cut butter into flour and mix in pecans. Put in bottom of a 9 x 13-inch pan. Bake at 350�F for 15 minutes.
Rhubarb layer:
4 C. chopped rhubarb
1/2 C. granulated sugar
2 T. flour
Combine and put on top of crust. Bake at 350�F another 15 minutes.
Cheese layer:
16 oz. cream cheese
1/2 C. granulated sugar
1 tsp. vanilla extract
3 eggs
Beat the cream cheese, sugar and vanilla extract until fluffy. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes at 350�F.
Topping
1 1/2 C. sour cream
3 T. sugar
1 tsp. vanilla extract
Combine all ingredients well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and sprinkle with pecans if desired.