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1
Preheat oven to 425u00b0.
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2
Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
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3
Spoon the rhubarb mixture into the prebaked pie crust.
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4
Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350u00b0.
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5
Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
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6
Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
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7
Stir in the vanilla and salt.
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8
Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
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9
Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
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10
Cool to room temperature on a wire rack.
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11
Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
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12
The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
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13
Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.
