4 c. (1 inch cuts) rhubarb
1 c. sugar
4 tbsp. cornstarch
1/2 tsp. salt

Cook above ingredients until thick. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes.

TOPPING:

1 pkg. (8 oz.) cream cheese
1/2 c. sugar
2 eggs

Mix until creamy. Put on top of rhubarb. Bake at 350 degrees for 30 minutes or until done in center.