Best 5 Rhubarb Cheese Pie Recipes

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Rhubarb cheese pie is a classic dessert that combines the tartness of rhubarb with the creamy richness of cheese. This pie is perfect for a summer picnic or potluck, and it's also a great way to use up fresh rhubarb from your garden. There are many different recipes for rhubarb cheese pie, but they all have a few things in common: a flaky crust, a tangy rhubarb filling, and rich cream cheese.

Here are our top 5 tried and tested recipes!

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

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

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

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



Rhubarb Cream Cheese Pie With Fresh Strawberries image

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

1 prebaked pie crust, cooled, 9-inch (all-butter pie crust recommended)
1/2 cup sugar (3 1/2 oz.)
1 tablespoon cornstarch
1 1/2 lbs rhubarb, trimmed and thinly sliced (about 4 cups or 1 lb prepped)
1 1/2 cups cream cheese, at room temperature (12 oz.)
1/2 cup sugar (3 1/2 oz.)
2 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 cups strawberries, hulled and halved
2 tablespoons powdered sugar

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

RHUBARB CHEESE PIE



Rhubarb Cheese Pie image

This tangy rhubarb pie is topped with a luscious cream cheese layer. -Stacey Meyer, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 large eggs, lightly beaten
1 large egg yolk

Steps:

  • Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry., In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie., Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 410 calories, Fat 24g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 246mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

RHUBARB CHEESE PIE



Rhubarb Cheese Pie image

This isn't your typical rhubarb pie - it has a layer or rhubarb topped with a cream cheese layer, and is finished off with a vanilla sour cream topping.

Provided by AROJANN

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie shell
⅓ cup white sugar
1 tablespoon all-purpose flour
2 cups chopped fresh rhubarb
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.
  • In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.
  • Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.
  • Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.

Nutrition Facts : Calories 379 calories, Carbohydrate 34.3 g, Cholesterol 89.9 mg, Fat 24.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 12.2 g, Sodium 233.8 mg, Sugar 20.4 g

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Number Of Ingredients 12

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 (8-ounce) package cream cheese, softened
2 eggs
1/2 cup sugar
whipped cream
sliced almonds

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:

  • Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and remove any leaves. Cut the stalks into small pieces, about 1-inch thick.
  • Use a combination of sugar and cornstarch: This will help to thicken the rhubarb filling and prevent it from being too tart.
  • Don't overcook the rhubarb: Rhubarb is a delicate fruit that can easily become mushy if overcooked. Cook it just until it is tender, about 5-7 minutes.
  • Let the pie cool completely before serving: This will allow the filling to set and the crust to become flaky.

Conclusion:

Rhubarb cheese pie is a classic dessert that is perfect for any occasion. With its sweet and tangy filling and creamy cheese layer, this pie is sure to please everyone. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will produce a delicious pie that you can be proud of. So next time you are looking for a special dessert, give rhubarb cheese pie a try. You won't be disappointed!

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