4 c. rhubarb, cut in 1-inch pieces
Sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (9 inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese
2 eggs

Preheat oven at 425 degrees. In medium saucepan over medium heat, cook rhubarb, 1 cup sugar, cornstarch and salt. Stir often until mixture boils and thickens. Pour 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. Bake pie 30 to 35 minutes until set. Cool on rack. Chill.