PASTRY:

1 (3 oz.) pkg. cream cheese
6 tbsp. butter, softened
3/4 c. flour
1/2 tsp. salt

RHUBARB FILLING:

2 lbs. rhubarb, about 6 c. cut in 1-inch pieces
1 c. sugar
1/2 c. flour
1/2 c. light corn syrup
1 tbsp. butter

Mix cream cheese and butter until fluffy. Add flour and salt and mix with fork until well blended. Form into ball; wrap in waxed paper and chill before rolling.

Preheat oven to 425 degrees. Toss cut rhubarb with flour and turn into 8x8x2 pan. Sprinkle any left over flour over rhubarb. Mix sugar and corn syrup, bring to boil over medium heat, stirring constantly. Pour over rhubarb and dot with butter.

Roll out pastry between two pieces wax paper to a size about 1 inch larger than pan. Remove top piece wax paper. Cut several small slits in center of pastry to let out steam.

Place pastry over rhubarb with wax paper side up. Remove paper. Fold edge under and flute double thickness pastry against inside edge of pan. Bake at 425 degrees for 25 minutes. Serve with whipped cream.