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Cream Cheese Rhubarb Pie

 Cream Cheese Rhubarb Pie
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.
8 ServingsPrep: 15 min. Bake: 45 min. + chilling

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Cream Cheese Rhubarb Pie (continued)

Wine (continued)
sweet Riesling.