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.
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 large eggs
- 1/2 cup sugar
- Whipped cream
- Sliced almonds
Reviews
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i used my 1.5 cups sugar and 2tbls tapioca for pie filling,
easy to make and looked perfect
WOW, so good! And easy to make. My company loved it too!
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 favorite recipe for rhubarb. Just yummy!
A cheesecake and a pie all in one. Nice way to use rhubarb.
Be sure to use a deep dish pie shell for this recipe.
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