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Cream Cheese Rhubarb Pie Recipe

Cream Cheese Rhubarb Pie Recipe photo by Taste of Home

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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.

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Cream Cheese Rhubarb Pie Recipe

Prep: 15 min. Bake: 45 min. + chilling

Yield: 8 Servings

15 45 60

Ingredients

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 eggs
1/2 cup sugar
Whipped cream
Sliced almonds

Directions

In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes.
Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds. Yield: 8 servings.

Originally published as Cream Cheese Rhubarb Pie in Country Woman March/April 1993, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Cheese Rhubarb Pie

Cream Cheese Rhubarb Pie

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Reviewed on May. 11, 2013 by huntingtoby

i used my 1.5 cups sugar and 2tbls tapioca for pie filling,

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.