Rhubarb Cheese Pie

Russ Myers


A Spring or early summer treat everyone is sure to enjoy

pinch tips: How to Make a Pie Shell & Lattice Top



8 servings


20 Min


30 Min




3C Fresh rhubarb (cut into 1/2 inch pieces)
1C plus 2Tbs Sugar (divided)
1Tbs Flour
1 Prepared graham cracker crust (10inch)
8oz Cream cheese (softened)
1 1/2C Sour cream (divided)
2 Eggs
1Tbs. Plus 1tsp Vanilla (divided)

Directions Step-By-Step

Preheat oven to 375 F. Combine rhubarb, 1/2 cup sugar, and flour in a non stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust. Meanwhile, beat together cream cheese, 1/2 cup sour cream, and 1/2 cup sugar until fluffy. Add eggs one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden. Combine remaining sour cream, sugar, and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom