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Rhubarb Cheese Pie

This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin
  • Total Time
    Prep: 35 min. Bake: 25 min. + chilling
  • Makes
    8 servings

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.

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