Cream Cheese Rhubarb Pie
|Rhubarb||4 Cup (64 tbs), cut in 1-inch pieces|
|Sugar||1 Cup (16 tbs)|
|Unbaked pie crust||9 Inch|
|Cream cheese package||8 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almonds||6 (For Garnish)|
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!!