Rhubarb Cream Cheese Pie

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Rhubarb Cream Cheese Pie

 

4 cups rhubarb, cut into 1-inch pieces

3 tablespoons cornstarch

1/4 teaspoon salt

granulated sugar

1 9-inch unbaked pie crust

8 ounces cream cheese

2 eggs

1 cup sour cream

almonds for garnish

 

In 2 quart saucepan over medium heat, cook rhubarb,

cornstarch, salt and 1 cup sugar, stirring often until

mixture boils and thickens. Meanwhile, preheat oven to

425 degrees F. Pour rhubarb mixture into pie crust.

Bake 10 minutes; remove from oven.

Meanwhile in small bowl with mixer at medium speed,

beat cream cheese, eggs and 1/2 cup sugar until

smooth; pour over rhubarb mixture. Turn oven control

to 350 degrees. Bake pie 30 to 35 minutes until set;

cool on wire rack. Chill.

To serve: Spread sour cream on top of pie. Garnish pie

with almonds.

 

 

 

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