Step 1

Heat oven to 350°F.

Step 2

Microwave rhubarb and 2 Tbsp. sugar in microwaveable bowl on HIGH 2 min.; stir. Drain, reserving liquid. Cool.

Step 3

Meanwhile, use pulsing action of food processor to process nuts and 1/2 cup of the remaining sugar until nuts are finely ground. Add butter and egg yolk; process until blended.

Step 4

Unroll pie crust onto lightly floured surface; cut into 16 rounds with 2-1/2-inch cookie cutter, re-rolling scraps as necessary. Use to line 16 mini muffin pan cups sprayed with cooking spray.

Step 5

Spoon drained rhubarb into pastry cups; top with nut mixture.

Step 6

Bake 18 to 20 min. or until golden brown. Cool 5 min. before removing cups from pan. Cool slightly.

Step 7

Whisk Neufchatel and remaining sugar until blended. Stir in 1 Tbsp. of the reserved rhubarb liquid; spoon over filled pastry cups.