Cream Cheese Rhubarb Pie

800 minutes Prep: 740 minutes Cook: 60 minutes

587 calories per serving view nutrition facts

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Ingredients

1/4	cup	cornstarch
1	cup	sugar
1	x	salt	pinch
1/2	cup	water
3	cups	rhubarb	fresh or frozen, sliced in 1/2 inch pieces
1	x	pie shell (9 inch)	unbaked, nine inch

Topping
8	ounce	cream cheese
1/2	cup	water
1	x	cream	whipped
1	x	almonds	sliced

Directions

In a saucepan, combine the cornstarch, sugar and salt.

Add water and stir until well combined.

Add rhubarb. Cook, stirring often until moxture boils and thickens.

Pour into pie shell. Bake at 425 F. for 10 minutes.

Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth.

Pour over pie.

Return to oven.

Reduce heat to 325 F. Bake for 35 minutes or until set. Cool.

Chill several hours or overnight.

Garnish with shipped cream and almonds.

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Nutrition Facts

Serving Size 207g

Amount per Serving

Calories 587 47% of calories from fat

	% Daily Value*
Total Fat 31.0g	47%
Saturated Fat 16.0g	80%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 379mg	16%
Total Carbohydrate 74.0g	25%
Dietary Fiber 0.0g	2%
Sugars 51.0g
Protein 6.0g	12%

Vitamin A	16%		Vitamin C	0%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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