Rhubarb and Cream Cheese PieFrom midgelet 7 years ago
- 1/4 cup cornstarch shopping list
- 1 cup sugar shopping list
- Pinch salt shopping list
- 1/2 cup water shopping list
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) shopping list
- 1 unbaked pie shell (9 inches) shopping list
- TOPPING: shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 2 eggs shopping list
- 1/2 cup sugar shopping list
- whipped cream shopping list
- sliced almonds shopping list
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.
- Chill several hours or overnight.
- Garnish with whipped cream and sliced almonds.
The Cookmidgelet Eastern, USA
The Rating2 people
midglet this is awsome love a good Rhubarb pie thanks cream cheese a plus. great post.momo_55grandma in Mountianview loved it
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