Best 3 Cream Cheese Rhubarb Pie Recipes
When it comes to delectable desserts, cream cheese rhubarb pie stands out as an irresistible classic. This tantalizing treat combines the tangy sweetness of rhubarb with the creamy richness of cheese, making it a symphony of flavors that captivates the senses. Whether you're a seasoned baker or just starting your culinary journey, this detailed guide will take you through the steps of crafting the perfect cream cheese rhubarb pie. From selecting the freshest ingredients to mastering the art of the perfect crust, we'll provide all the tips and tricks you need to create a mouthwatering masterpiece that will impress your family and friends.
Let's cook with our recipes!
CREAM CHEESE RHUBARB PIE
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.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES
Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
- Spoon the rhubarb mixture into the prebaked pie crust.
- Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
- Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
- Stir in the vanilla and salt.
- Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
- Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
- Cool to room temperature on a wire rack.
- Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
- The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
- Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5
CREAM CHEESE RHUBARB PIE
Number Of Ingredients 12
Steps:
- In a saucepan, combine the cornstarch, sugar and salt. Add water stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. 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. Return to oven reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the perfect balance of tart and sweet, choose fresh rhubarb that is firm and deep red in color.
- To easily remove the rhubarb's tough outer skin, simply hold the stalk over a lit gas burner or use a vegetable peeler.
- If you don't have a kitchen torch, you can also brown the meringue topping by placing the pie under the broiler for a few minutes, watching closely to prevent burning.
- For a creamier filling, use full-fat cream cheese.
- To make sure the pie crust is golden brown and flaky, brush it with a mixture of egg white and water before baking.
- Be sure to let the pie cool completely before slicing and serving. This will help the filling set and prevent it from becoming runny.
Conclusion:
Combining the classic flavors of rhubarb and cream cheese, this delectable pie is sure to satisfy your sweet cravings. Whether you're a seasoned baker or just starting out, this recipe provides clear instructions and helpful tips to guide you through the process. Remember, with a little patience and attention to detail, you can create a stunning and delicious cream cheese rhubarb pie that will be the star of any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones wanting more. Happy baking!
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