rhubarb, cream cheese and sour cream pie
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
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prep time
20 Min
cook time
40 Min
method
Bake
yield
6 to 8
Ingredients
- 2 pounds rhubarb, frozen-in syrup/partially thawed
- 1 cup sugar
- 3 tablespoons cornstarch
- 12 ounces cream cheese, softened
- 2 - eggs, slightly beaten
- 1 cup dairy sour cream
- 1 - 10" pie shell, unbaked
How To Make rhubarb, cream cheese and sour cream pie
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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.
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Step 2Place pie in hot preheated 425F.oven for 10 minutes.
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Step 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
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Step 4Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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