Rhubarb Cheese Pie

• 1 9-inch pie shell, unbaked
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 pound rhubarb, cut into 1/2-inch pieces
• 1 package (8 ounces) cream cheese, softened
• 2 large eggs, room temperature
• 1 cup sour cream
• 1/4 cup toasted slivered almonds*

In saucepan, combine cornstarch, salt, and 1 cup of the sugar. Add rhubarb; toss to coat. Cook over medium heat, stirring constantly, for 8 to 10 minutes, or until boiling and thickened. Pour into the pie shell; bake for 10 minutes.

Meanwhile, in a mixing bowl with hand held electric mixer, beat cream cheese, eggs, and remaining 1/2 cup of sugar until well blended. Pour cream cheese mixture over rhubarb mixture. Reduce oven temperature to 350° and bake for 35 minutes, or until set. Cool pie on rack; spread with sour cream then garnish with the toasted almonds.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.