Rhubarb Cream Cheese Pie

4 cups rhubarb, cut into 1-inch pieces
3 tablespoons cornstarch
1/4 teaspoon salt
Granulated sugar
1 (9-inch) unbaked pie crust
8 ounces cream cheese
2 eggs
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 from oven.

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.