1 (3 oz.) pkg. cream cheese
3 c. sliced rhubarb
1 c. sugar
3 tbsp. flour
3 eggs, well beaten
1/4 tsp. nutmeg, if desired
Whipped cream or topping
9-inch baked pastry shell

Soften cream cheese in microwave on high 30 to 45 seconds. Spread evenly over crust; set aside.

Combine rhubarb, sugar and flour in 1-quart bowl. Microwave on high uncovered 4 to 5 minutes or until mixture boils and thickens, stirring once or twice. Beat eggs, slowly mix eggs into hot rhubarb, mixing well. Pour mixture into crust, spreading evenly.

Microwave on high, uncovered, 1 1/2 to 2 minutes or until filling is just about set. Refrigerate. Top with whipped cream just before serving.