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Cream Cheese Rhubarb Pie Recipe
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Cream Cheese Rhubarb Pie Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES: 8 servings

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

  1. 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.
  2. 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.


Reviews for Cream Cheese Rhubarb Pie

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
huntingtoby 201297
Reviewed May. 11, 2013

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

MY REVIEW
justbeary 12048
Reviewed May. 14, 2012

"easy to make and looked perfect"

MY REVIEW
meghabs 9030
Reviewed Sep. 16, 2011

"WOW, so good! And easy to make. My company loved it too!"

MY REVIEW
kheuer728 32867
Reviewed May. 26, 2011

"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!"

MY REVIEW
Shough 26448
Reviewed May. 25, 2010

"My favorite recipe for rhubarb. Just yummy!"

MY REVIEW
25kevin 19011
Reviewed May. 2, 2010

"A cheesecake and a pie all in one. Nice way to use rhubarb."

MY REVIEW
joni_mae 13205
Reviewed Jul. 28, 2009

"Be sure to use a deep dish pie shell for this recipe."

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