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How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    midglet this is awsome love a good Rhubarb pie thanks cream cheese a plus. great post.
    Was this review helpful? Yes Flag

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