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Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.
This recipe is:
Contest Winning
Originally published as Cream Cheese Rhubarb Pie in Country Woman March/April 1993, p31
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Reviewed on May. 14, 2012 by justbeary
easy to make and looked perfect
Reviewed on Sep. 16, 2011 by meghabs
WOW, so good! And easy to make. My company loved it too!
Reviewed on May. 26, 2011 by kheuer728
This was delicious! Everyone loved it. I was told it was "too die for" and "something you'd get at a nice restaurant". It was very easy to make. It did take about 6 minutes for the sauce to thicken, but that was the only time alteration I had to make. I will definitely be making this again!
Reviewed on May. 25, 2010 by Shough
My favorite recipe for rhubarb. Just yummy!
Reviewed on May. 02, 2010 by 25kevin
A cheesecake and a pie all in one. Nice way to use rhubarb.
Reviewed on Jul. 28, 2009 by joni_mae
Be sure to use a deep dish pie shell for this recipe.
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