RHUBARB CHEESE PIE
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
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.
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sorin popovici
[email protected]This pie is a must-try!
slayrnv 34
[email protected]This was the best rhubarb pie I've ever had!
Zainab Fayaz
[email protected]I'll definitely be making this pie again!
Dann Flores
[email protected]This pie was a hit at my party! Everyone loved it.
Ash Sterling
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was delicious.
Chayon Adhikari
[email protected]This pie was delicious! The rhubarb and cheese filling was the perfect balance of sweet and tart, and the crust was flaky and golden brown. I would definitely recommend this recipe!
Kashem Talukder
[email protected]This pie was a bit too tart for my taste, but my husband loved it. The crust was also a bit dry. Overall, it was an okay pie, but I probably won't make it again.
Godgift Jefferson
[email protected]This recipe is a keeper! The pie was absolutely delicious. The rhubarb and cheese filling was the perfect balance of sweet and tart, and the crust was flaky and golden brown. I would highly recommend this recipe to anyone.
Hans Guititi
[email protected]This pie is so easy to make and it tastes amazing! I used frozen rhubarb and it turned out great. The cheese filling is creamy and tangy, and the crust is flaky and buttery. I will definitely be making this pie again!
Dalton Dumford
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The rhubarb and cheese filling is the perfect combination of sweet and tart, and the crust is always flaky and delicious.
Viktor Galvins
[email protected]This pie was a hit at my family gathering! Everyone loved the unique flavor of the rhubarb and the creamy cheese filling. The crust was also very easy to work with.
Samuel Curran
[email protected]This rhubarb cheese pie is a delightful treat! The combination of tart rhubarb and creamy cheese is a perfect balance, and the crust is flaky and golden brown. I highly recommend this recipe!