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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.
  • Total Time
    Prep: 15 min. Bake: 45 min. + chilling
  • Makes
    8 servings


  • 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)
  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs
  • 1/2 cup sugar
  • Whipped cream
  • Sliced almonds


  • 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.

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Average Rating:
  • crankyankee
    Jul 24, 2013

    No comment left

  • huntingtoby
    May 11, 2013

    i used my 1.5 cups sugar and 2tbls tapioca for pie filling,

  • justbeary
    May 14, 2012

    easy to make and looked perfect

  • meghabs
    Sep 16, 2011

    WOW, so good! And easy to make. My company loved it too!

  • kheuer728
    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!

  • Shough
    May 25, 2010

    My favorite recipe for rhubarb. Just yummy!

  • 25kevin
    May 2, 2010

    A cheesecake and a pie all in one. Nice way to use rhubarb.

  • joni_mae
    Jul 28, 2009

    Be sure to use a deep dish pie shell for this recipe.

  • slagle17
    Jun 1, 2009

    No comment left

  • hollyschultz
    Aug 15, 2006

    No comment left