4 c. rhubarb
1 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 (8 oz.) cream cheese
1/2 c. sugar
2 eggs

Cook rhubarb, 1 cup sugar, cornstarch and salt over medium heat until it starts to thicken. Put in deep dish 9-inch unbaked pie shell. Cook in 425 degree oven for 10 minutes.

Beat cream cheese, 1/2 cup sugar and eggs on medium setting until smooth. Pour mixture over rhubarb while hot and return to 350 degree oven for 30-35 minutes. Cool.

OPTIONAL TOPPING: Sour cream, sprinkled with chopped walnuts.