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
Cream Cheese Rhubarb Pie
Prep Time
15 min
Cook Time
45 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
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.
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