I found this recipe in the early '60's. Our family loved it then, and it's still a favorite. It's easy, very few ingredients, and just in time for the "in season" rhubarb supply. Please enjoy, it's yummy! Note: I have used fresh rhubarb by simmering it. Frozen is easier and faster
Partially thaw rhubarb. In a saucepan, mix 1/2 cup of the sugar and the cornstarch. Add rhubarb and cook, stirring until thickened. Pour into 10" unbaked pie shell.
Place pie in hot preheated 425F.oven for 10 minutes.
Beat cream cheese, eggs, and remaining 1/2 Cup of sugar together. Remove pie from oven. Pour cheese mixture over the rhubarb. Reduce oven temperature to 350(F.) degrees. Return pie to oven and bake for 30 minutes
Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.