Rhubarb and Cream Cheese Pastry

Instructions

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) rectangular pan and line with a strip of parchment paper, letting it hang over two sides.
2. On a work surface, cut the rhubarb into 3-inch (7.5 cm) pieces. Cut the pieces lengthwise into ¼-inch (5 mm) strips and place in a bowl. Toss with the honey and combine. Set aside.
3. On a work surface, stack the phyllo sheets, buttering each one with melted butter as you go. Fold the edges over to create a ½-inch (1 cm) border all the way around and to make the pastry the same dimensions as the prepared pan. Place the pastry in the pan.
4. In a bowl, whisk together the cream cheese, sugar, egg yolk and lemon juice. Using a spatula, spread the cream cheese mixture over the phyllo. Top with the rhubarb, arranging the red and green slices in a checkerboard pattern, if desired (see note).
5. Bake for 25 to 30 minutes or until the phyllo is golden. Let cool. Unmould. Cut and serve.