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Cream Cheese Rhubarb Pie Recipe
|Rhubarb||4 Cup (64 tbs), cut in 1-inch pieces|
|Sugar||1 Cup (16 tbs)|
|Unbaked pie crust||9 Inch|
|Cream cheese package||8 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almonds||6 (For Garnish)|
Calories 743 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.2%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 135.6 mg
Sodium 240.6 mg10%
Total Carbohydrates 100 g33.4%
Dietary Fiber 2.9 g11.6%
Sugars 78.6 g
Protein 10 g20.5%
Vitamin A 11.5% Vitamin C 17.1%
Calcium 19.1% Iron 6.5%
*Based on a 2000 Calorie diet
In saucepan over mediumheat, cook rhubarb, 1 cup sugar, cornstarch, and salt, stirring often, until mixture boils and thickens.
Pour into pie crust.
Bake 10 minutes; remove from oven.
Meanwhile, in small bowl, with mixer at mediumspeed, beat cream cheese, eggs, and 1/2 cup sugar until smooth; pour over rhubarb mixture.
Turn oven control to 350 degrees.
Bake pie 30-35 minutes until set; cool on wire rack; chill.
To serve: Spread sour cream on top of pic.
Garnish with almonds.
Just simply delicious!!