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

Rhubarb Cheese Pie Recipe

Read Reviews (5)
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This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cornstarch
  • 1 cup sugar, divided
  • 1/2 cup water
  • 3 cups sliced fresh or frozen rhubarb
  • 1 teaspoon vanilla extract, divided
  • 12 ounces cream cheese, softened
  • 2 eggs, lightly beaten
  • 1 egg yolk

Nutritional Facts

1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
  3. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
  4. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Cheese Pie in Country Extra May 2010, p54

Nutritional Facts

1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Rhubarb Cheese Pie(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 8, 2012

Yummy! Been making it for years when my rhubarb comes up in the spring.

MY REVIEW
Reviewed Jun. 4, 2012

very good pie and make it over and over

MY REVIEW
Reviewed Jul. 2, 2011

Turned out really well. Good flavor, the cheesecake set well. Overall, a very solid recipe.

MY REVIEW
Reviewed Jun. 26, 2011

This pie is a new family favorite! The perfect blend of sweet and tart, sooooo yummy!!

MY REVIEW
Reviewed Apr. 27, 2011

This was not only good ,But easy to make , I love Rhubarb

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