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Cream Cheese Rhubarb Pie

1/4 cup cornstarch
1 cup sugar
pinch salt
1/2 cup water
3 cups sliced rhubarb-1/2 inch pieces
1 unbaked 9 inch pie crust
Topping:
1 pkg. (8oz) cream cheese-softened
2 eggs
1/2 cup water
whipped cream
sliced almonds (opt)

In saucepan, combine the cornstarch, sugar and salt. Add water and stir until thoroughly combined. Add rhubarb; cook, stirring often until mixture boils and thickens. Pour into pie shell; bake at 425 degrees for 10 min. Meanwhile, for toppin beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven and reduce heat to 325 degrees. Bake for 35 min. or till set. Cool. Chill for deveral hours or overnight. Garnish with whippedcream and almonds.

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