Rhubarb Cream Cheese Pie 9″ unbaked pie shell 1/3 c sugar 3 T cornstarch 2 (12 oz) pkg. frozen rhubarb, partially thawed 1 (8-oz) pkg cream cheese 2 eggs 1/2 c sugar 1 c sour cream almonds
Mix 1/3 c sugar, cornstarch, and rhubarb; cook over medium heat, stirring, until thickened. Pour into pie shell. Bake 10 minutes @ 425? In a small bowl, using mixer on medium speed, beat eggs, cream cheese, and 1/2 c sugar until smooth.
Pour over rhubarb. Turn oven down to 350?. Bake pie 30 minutes longer Cool.
Spread top with sour cream, garnish with two rows of almonds 8 servings