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Cream Cheese Rhubarb Pie

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.

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

  1. 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.
  2. 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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