Rhubarb, Cream Cheese and Sour Cream Pie

Rhubarb, Cream Cheese And Sour Cream Pie Recipe

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Kendra Eggleton


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


☆☆☆☆☆ 0 votes

6 to 8
20 Min
40 Min


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

How to Make Rhubarb, Cream Cheese and Sour Cream Pie


  1. Partially 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.
  2. Place pie in hot preheated 425F.oven for 10 minutes.
  3. Beat 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
  4. Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.

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About Rhubarb, Cream Cheese and Sour Cream Pie

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

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