Rhubarb Cream Cheese Pie
Rhubarb Cream Cheese Pie
9" unbaked pie shell
1/3 c sugar
3 T cornstarch
2 (12 oz) pkg. frozen rhubarb, partially thawed
1 (8-oz) pkg cream cheese
2 eggs
1/2 c sugar
1 c sour cream
almonds
Mix 1/3 c sugar, cornstarch, and rhubarb; cook over medium heat, stirring,
until thickened. Pour into pie shell. Bake 10 minutes @ 425?
In a small bowl, using mixer on medium speed, beat eggs, cream cheese, and
1/2 c sugar until smooth. Pour over rhubarb. Turn oven down to 350?. Bake
pie 30 minutes longer
Cool. Spread top with sour cream, garnish with two rows of almonds
8 servings
Source: Not revealed by author of this post.
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