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1
Preheat oven to 375 degrees F (190 degrees C).
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2
In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter.
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3
Mix until crumbly and pat into the bottom of a 9 inch springform pan.
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4
In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour.
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5
Pour onto crust.
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6
Bake in preheated oven for 15 minutes.
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7
Remove from oven and set aside.
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8
Reduce oven temperature to 350 degrees F (175 degrees C).
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9
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy.
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10
Beat in the eggs one at a time.
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11
Pour over hot rhubarb in the pan.
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12
Bake in the preheated oven for 30 minutes, or until filling is set.
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13
Cover with sour cream topping while still hot.
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14
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla.
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15
Mix well and spread on top of cake.
