Taste of Home
Cream Cheese Rhubarb Pie
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
YIELD: 8 servings.
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.
Ingredients
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1/4 cup cornstarch
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1 cup sugar
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Pinch salt
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1/2 cup water
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3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
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1 unbaked pie shell (9 inches)
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TOPPING:
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1 package (8 ounces) cream cheese, softened
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2 large eggs
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1/2 cup sugar
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Whipped cream
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Sliced almonds
Directions
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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.
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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.
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