Rhubarb Cheese Pie


by , Updated April 22, 2017
print Is it a pie or is it a cheesecake? It's a little of both, and it's delicious! Feel free to make this with a graham cracker crust instead of the pastry shell.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients:




Instructions:

  1. Heat the oven to 400 F.
  2. In saucepan, combine cornstarch, salt, and 1 cup of the sugar. Add rhubarb; toss to coat. Cook over medium heat, stirring constantly, for 8 to 10 minutes, or until boiling and thickened.
  3. Pour into the pie shell; bake for 10 minutes.
  4. Meanwhile, in a mixing bowl with hand held electric mixer, beat cream cheese, eggs, and remaining 1/2 cup of sugar until well blended. Pour cream cheese mixture over rhubarb mixture. Reduce oven temperature to 350 F and bake for 35 minutes, or until set.
  5. Cool pie on rack; spread with sour cream then garnish with the toasted almonds.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Serves 8 to 12

Calories per serving (based on 12 pieces): 341
Fat per serving (based on 12 pieces): 17.5g

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