1 stick butter, melted
1 cup flour
1 cup sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 cup milk
1 tsp. vanilla
1 #2 can peaches

Place melted butter in 9×13 pan. Sift flour, sugar, baking powder and salt in bowl. Add milk and vanilla, mix, pour batter into pan. Place peaches on top of batter. Pour juice from peaches over the top. Bake in a 350 oven until golden brown.

9″ unbaked pastry shell
2 1/2 c. diced rhubarb
1/2 c. sugar
1 T. flour

Stir rhubarb with sugar and flour until coated. Put into pie shell and bake at 425F for 15 minutes. Remove and lower oven temp. to 350F.

8 oz. softened cream cheese
2 eggs
1/2 c. sugar

Beat cream cheese and add eggs one at a time. Add sugar, mix well, and pour over warm rhubarb. Bake for 30-35 minutes. Remove from oven then mix and spread the following over the hot pie.

3/4 c. sour cream
2 T. sugar
1 tsp. vanilla

Cool and refrigerate before serving. Serve with Cool Whip.