Cream Cheese Rhubarb Pie Recipe
Ingredients
| 4 cups rhubarb, cut in 1-inch pieces | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 (9-inch) unbaked pie crust | ||
| Cheese package | 1 | |
| Eggs | 2 | |
| Sour cream | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Almonds for garnish | ||
Directions
Preheat oven to 425 degrees.
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!!
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!!
Chef
