Rhubarb Cheese Pie

• Pastry for single-crust pie (9 inches)
• 4-1/2 teaspoons all-purpose flour
• 1 tablespoon cornstarch
• 1 cup sugar, divided
• 1/2 cup water
• 3 cups sliced fresh or frozen rhubarb
• 1 teaspoon vanilla extract, divided
• 12 ounces cream cheese, softened
• 2 large eggs, lightly beaten
• 1 large egg yolk

1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
3. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
4. Cover edges with foil. Bake at 325u0b0 for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

pastry, flour, cornstarch, sugar, water, frozen rhubarb, vanilla, cream cheese, eggs, egg yolk

Taken from www.tasteofhome.com/recipes/rhubarb-cheese-pie/ (may not work)