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


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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
eggs, slightly beaten
1 c
dairy sour cream
10" pie shell, unbaked

How to Make Rhubarb, Cream Cheese and Sour Cream Pie


  • 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.

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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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