Cream Cheese Rhubarb Pie

1/4 cup cornstarch

1 cup sugar

1/2 cup water

3 cups sliced fresh or frozen half-inch pieces rhubarb

1 unbaked 9 inch pie shell

Pinch of salt

Topping:

One 8 ounce package cream cheese, softened

2 eggs

1/2 cup sugar

Whipped cream

Sliced almonds

Utensils: 9 inch pie plate

Preheat oven to 425F.

In a sauce pan, combine the cornstarch, sugar and salt. Add water. Stir until thoroughly combined. Add rhubarb. cook, stirring often, until mixture boils and thickens. Pour into the pie shell. Bake for 10 minutes.

Topping:
Beat cream cheese, eggs, and sugar until smooth. Pour over pie. Return to oven, Reduce heat to 325F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Serves 8.

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Cajun Country -- New Iberia, Louisiana