Rhubarb, Cream Cheese And Sour Cream Pie Recipe

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Rhubarb, Cream Cheese and Sour Cream Pie

Kendra Eggleton

By
@kendrajean

I found this recipe in the early '60's. Our family loved it then, and it's still a favorite. It's easy, very few ingredients, and just in time for the "in season" rhubarb supply. Please enjoy, it's yummy! Note: I have used fresh rhubarb by simmering it. Frozen is easier and faster

Rating:
☆☆☆☆☆ 0 votes
Serves:
6 to 8
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 lb
rhubarb, frozen-in syrup/partially thawed
1 c
sugar
3 Tbsp
cornstarch
12 oz
cream cheese, softened
2
eggs, slightly beaten
1 c
dairy sour cream
1
10" pie shell, unbaked

Step-By-Step

1Partially thaw rhubarb. In a saucepan, mix 1/2 cup of the sugar and the cornstarch. Add rhubarb and cook, stirring until thickened. Pour into 10" unbaked pie shell.
2Place pie in hot preheated 425F.oven for 10 minutes.
3Beat cream cheese, eggs, and remaining 1/2 Cup of sugar together. Remove pie from oven. Pour cheese mixture over the rhubarb. Reduce oven temperature to 350(F.) degrees. Return pie to oven and bake for 30 minutes
4Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom