4 c. rhubarb, cut in 1 inch pieces
3 tbsp. cornstarch
1/4 tsp. salt
1 c. sugar
1 single pie crust
8 oz. cream cheese, softened
2 eggs
1/2 c. sugar
1 c. sour cream

Preheat oven to 425 degrees. Combine rhubarb, cornstarch, salt and sugar in saucepan and cook mixture, stirring until it boils and thickens. Pour rhubarb mixture into pie crust and bake 10 minutes. Remove from oven and lower oven temperature to 350 degrees.