Rhubarb Cheese Pie

Name: Rhubarb Cheese Pie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 large eggs, lightly beaten; 1 large egg yolk

This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin

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 large eggs, lightly beaten
1 large 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 with 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. Refrigerate for at least 4 hours before serving.

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.

Nutrition Facts

1 slice: 410 calories, 24g fat (13g saturated fat), 130mg cholesterol, 246mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 7g protein.

Originally published as Rhubarb Cheese Pie in Country Extra May 2010

Reviews

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Average Rating:

Shough

Jun 8, 2012

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

Jun 4, 2012

very good pie and make it over and over
spiceygas

Jul 2, 2011

Turned out really well. Good flavor, the cheesecake set well. Overall, a very solid recipe.
waddington6

Jun 26, 2011

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

Apr 27, 2011

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