1 unbaked 9 inch pie shell with high fluted edges
3 c. diced rhubarb
1 c. granulated sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (8 oz.) cream cheese
2 eggs
1/2 c. granulated sugar
1 tsp. vanilla

Heat oven to 425 degrees. In medium saucepan, combine rhubarb, 1 cup sugar, cornstarch and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture boils, then thickens. Pour into unbaked pie shell for 10 minutes, then remove.

In small bowl with electric beater at medium speed - beat cream cheese with eggs and 1/2 cup sugar until smooth. Pour this mixture over rhubarb in pie shell. Lower oven to 350 degrees. Bake pie 30 minutes, then cool completely on rack.