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Cream Cheese Rhubarb Pie

Name: Cream Cheese Rhubarb Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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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Total Time

Prep: 15 min. Bake: 45 min. + chilling

Makes

8 servings

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.

Cream Cheese Rhubarb Pie Recipe photo by Taste of Home

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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

Directions

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.

Cream Cheese Rhubarb Pie

Ingredients

Directions

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