This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Pie with Cream Cheese

4 cups (1 inch cuts) rhubarb
1 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt

Cook until thick, pour into unbaked pie shell. Bake at 425° for 10 minutes.

Topping:

1 package (8 ounces) cream cheese
1/2 cup sugar
2 eggs

Mix until creamy. Put on top of rhubarb and bake at 350° for 30 minutes or until done in center.