Rhubarb Cheese Pie Recipe

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

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

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4-1/2 teaspoons 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

Directions

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.
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.
In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and 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: 410 calories, 24g fat (13g saturated fat), 130mg cholesterol, 246mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 7g protein.

  • Pastry for single-crust pie (9 inches)
  • 4-1/2 teaspoons 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
  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 and 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. Cover and 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

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Reviews forRhubarb Cheese Pie

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Shough User ID: 7673 102576
Reviewed Jun. 8, 2012

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

MY REVIEW
julieheinz User ID: 4464531 187374
Reviewed Jun. 4, 2012

"very good pie and make it over and over"

MY REVIEW
spiceygas User ID: 3317044 187373
Reviewed Jul. 2, 2011

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

MY REVIEW
waddington6 User ID: 5905925 186460
Reviewed Jun. 26, 2011

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

MY REVIEW
John Stawicki User ID: 5949598 185840
Reviewed Apr. 27, 2011

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

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