Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: In a large bowl, combine the flour and salt. Add the butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, while stirring, until the dough comes together in a ball.
Step 3: Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least an hour.
Step 4: In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and butter. Mix well and set aside.
Step 5: Roll out the dough on a lightly floured surface until it is about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish. Trim the excess dough and crimp the edges.
Step 6: Pour the rhubarb mixture into the pie crust.
Step 7: In a medium bowl, beat the cream cheese and sugar until smooth. Fold in the beaten egg and cinnamon. Spread the cream cheese mixture over the top of the rhubarb mixture.
Step 8: Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for at least an hour before serving. Enjoy!
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