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.
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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 large eggs
- 1/2 cup sugar
- Whipped cream
- Sliced almonds
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Reviews
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May 11, 2013
i used my 1.5 cups sugar and 2tbls tapioca for pie filling,
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May 14, 2012
easy to make and looked perfect
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Sep 16, 2011
WOW, so good! And easy to make. My company loved it too!
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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!
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May 25, 2010
My favorite recipe for rhubarb. Just yummy!
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May 2, 2010
A cheesecake and a pie all in one. Nice way to use rhubarb.
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Jul 28, 2009
Be sure to use a deep dish pie shell for this recipe.
My Review