Preheat oven to 425°. In medium saucepan, cook rhubarb, sugar, cornstarch and salt over medium heat, stirring often until mixture thickens. Pour into unbaked pie shell. Bake 10 minutes; remove from oven. In small bowl, combine eggs, sugar and cream cheese; beat until smooth. Pour over rhubarb. Bake at 350° 30 minutes more or until set. Cool. Spread sour cream on top of pie and chill. Garnish with slivered almonds.