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Cream Cheese Rhubarb Pie

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Ingredients
  Rhubarb 4 Cup (64 tbs), cut in 1-inch pieces
  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Unbaked pie crust 9 Inch
  Cream cheese package 8 Ounce (1 Package)
  Eggs 2
  Sour cream 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Almonds 6 (For Garnish)
Directions

Preheat oven to 425 degrees.
In saucepan over mediumheat, cook rhubarb, 1 cup sugar, cornstarch, and salt, stirring often, until mixture boils and thickens.
Pour into pie crust.
Bake 10 minutes; remove from oven.
Meanwhile, in small bowl, with mixer at mediumspeed, beat cream cheese, eggs, and 1/2 cup sugar until smooth; pour over rhubarb mixture.
Turn oven control to 350 degrees.
Bake pie 30-35 minutes until set; cool on wire rack; chill.
To serve: Spread sour cream on top of pic.
Garnish with almonds.
Just simply delicious!!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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