Rhubarb Cream-Cheese Pie

13 in pastry
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups sugar
1 lb rhubarb, cut into 1 in pieces
8 oz cream cheese, softened
2 large eggs, at room temp
1 cup sour cream
1/4 cup toasted sliced almonds

Preheat oven to 425 F. Roll out pastry disk to line 9 in pie plate. Crimp edge; chill 15 mins.

In saucepan, mix cornstarch, salt and 1 c sugar. Add rhubarb; toss well to coat. Cook over medium heat, stirring constantly, 8 to 10 mins or until fully boiling and thickened. Pour into prepared pie shell; bake 10 mins.

In bowl, with mixer, beat cream cheese, eggs, and remaining sugar until blended; pour over rhubarb mixture. Reduce oven to 350 F. Bake pie 35 mins or until set. Cool; chill. Spread with sour cream. Garnish with almonds.

AUTHOR:   TUDDLES