6 c. rhubarb, chopped
1/2 c. flour
1 c. sugar
1/2 c. light corn syrup
1 tbsp. butter

Toss pieces of rhubarb with 1/2 cup flour and put into 8 inch pan. Mix 1 cup sugar with 1/2 cup light corn syrup and bring to boil. Stir constantly. Pour over rhubarb and dot with butter.

Pastry: Mix 3 ounces cream cheese with 6 tablespoons butter until fluffy. Add 3/4 cup flour and 1/2 teaspoon salt. Mix with fork. Chill and roll like pie crust between waxed paper. Cover rhubarb with pastry. Crimp edges to pan. Bake at 425 degrees for 25 minutes. Serve warm with whipped cream.