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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 User ID: 7258806 201297
Reviewed May. 11, 2013

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

MY REVIEW
justbeary User ID: 3468657 12048
Reviewed May. 14, 2012

"easy to make and looked perfect"

MY REVIEW
meghabs User ID: 4476676 9030
Reviewed Sep. 16, 2011

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

MY REVIEW
kheuer728 User ID: 5810232 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 User ID: 7673 26448
Reviewed May. 25, 2010

"My favorite recipe for rhubarb. Just yummy!"

MY REVIEW
25kevin User ID: 2113564 19011
Reviewed May. 2, 2010

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

MY REVIEW
joni_mae User ID: 381149 13205
Reviewed Jul. 28, 2009

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

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