Rhubarb Cream Cheese Pie
rhubarb, cut into 1-inch pieces
3 tablespoons cornstarch
1/4 teaspoon salt
1 (9-inch) unbaked pie crust
8 ounces cream cheese
1 cup sour cream
Almonds for garnish
In 2 quart saucepan over medium heat, cook rhubarb, cornstarch, salt and 1 cup
sugar, stirring often until mixture boils and thickens.
Meanwhile, preheat oven to 425 degrees F.
Pour rhubarb mixture into pie crust. Bake 10 minutes; remove
Meanwhile in small bowl with mixer at medium speed, beat cream cheese, eggs and
1/2 cup sugar until smooth; pour over rhubarb mixture.
Turn oven control to 350 degrees F. Bake pie 30 to 35 minutes
until set; cool on wire rack. Chill.
To serve: Spread sour cream on top of pie. Garnish pie with almonds.