4 c. rhubarb
2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (10 inch) graham crust
1 (8 oz.) cream cheese
2 eggs
Sour cream

Make crust. Preheat oven to 425 degrees. In medium saucepan over medium heat cook rhubarb with 1 1/2 cups sugar, cornstarch and salt. Stir often until mixture boils and thickens. Pour into pie shell. Bake 10 minutes. Remove from oven, reduce heat to 350 degrees. Meanwhile in small bowl with mixer on medium speed beat cream cheese, egg and 1/2 cup sugar until smooth, pour over rhubarb mixture, return to oven bake 30 to 35 minutes until set. Cool pie and then chill. Spread sour cream over top and garnish with almonds.