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Rhubarb Cheese Pie

This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin

8 ServingsPrep: 35 min. Bake: 25 min. + chilling

Ingredients

Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk

Directions

Line a 9-in. pie plate with pastry; flute edges. Line unpricked
pastry shell with a double thickness of heavy-duty foil. Bake at
450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on
a wire rack.
In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar.
Add water and rhubarb; stir until blended. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from the heat; stir in
1/2 teaspoon vanilla. Transfer to prepared pastry.
In a small bowl, beat the cream cheese with remaining sugar and
vanilla until smooth. Add eggs and egg yolk; beat on low speed just
until combined. Spread over top of pie.
Cover edges with foil. Bake at 325° for 25-30 minutes or until

2 of 2

Rhubarb Cheese Pie (continued)

Directions (continued)

set. Cool on a wire rack for 1 hour. Refrigerate for at least 4
hours before serving. Yield: 8 servings.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.