Cream Cheese Rhubarb Pie Recipe
Cream Cheese Rhubarb Pie Recipe photo by Taste of Home

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


  • 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)
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • Whipped cream
  • Sliced almonds

Nutritional Facts

1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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.

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Reviewed May. 11, 2013

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

Reviewed May. 14, 2012

"easy to make and looked perfect"

Reviewed Sep. 16, 2011

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

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!"

Reviewed May. 25, 2010

"My favorite recipe for rhubarb. Just yummy!"

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