1. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.

2. Gradually add in the 1 cup of sugar, beating until well combined.

3. Beat in the eggs one at a time, then stir in the vanilla and salt.

4. In a small saucepan, combine the diced rhubarb, 1/2 cup sugar, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb is softened and the sauce has thickened, about 5-7 minutes.

5. Scoop the cheesecake batter into a greased mini muffin tin, filling each cup about 3/4 full.

6. Bake at 350°F for 15-18 minutes, until the centers are set.

7. Remove the cheesecake bombs from the tin and let cool completely.

8. In a small bowl, combine the graham cracker crumbs.

9. In a small pot, heat about 2 inches of vegetable oil to 350°F.

10. Carefully dip each cheesecake bomb in the oil and fry for 30-60 seconds, until golden brown.

11. Drain the fried bombs on a paper towel-lined plate.

12. Serve the Rhubarb Cheesecake Bombs warm, with the rhubarb sauce spooned over the top.