Cream Cheese Rhubarb Pie

Preheat oven to 375°F.

In a small bowl, whisk together cornstarch, sugar, and salt until evenly combined.

Pour water into a large saucepan and bring to a simmer over medium heat.

Add the cornstarch mixture to the simmering water, stirring constantly to avoid lumps, until the mixture thickens and turns translucent, about 2 minutes.

Stir the rhubarb pieces into the thickened mixture, folding gently until all pieces are coated. Remove from heat.

Pour the rhubarb filling into the unbaked nine-inch pie shell, spreading evenly.

Place the filled pie on a baking sheet and bake in the preheated 375°F oven until the crust is golden brown and the filling is set, about 35 minutes.

Remove from oven and allow to cool on a wire rack for at least 10 minutes before serving.