4 c. rhubarb, cut into 1 inch pieces
1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese
2 eggs
1 c. sour cream
Almonds for garnish
9 inch unbaked pie shell

Preheat oven to 425 degrees. In medium saucepan over medium heat, cook rhubarb, 1 cup sugar, cornstarch and salt, stirring often until mixture boils and thickens. Pour into pie shell. Bake 10 minutes. Remove from oven.