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Rhubarb & Cream Cheese Pie

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Submitted by metalquilt

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

3 7.1E+2
CUPS ML RHUBARB
chopped in 1 inch pieces *
1 237
CUP ML SUGAR
4 6E+1
TABLESPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML SALT
8 231.2
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML SUGAR
1 1
LARGE LARGE EGGS

Directions

Cook rhubarb, sugar, cornstarch and salt until thick.

Pour into unbaked pie shell.

Bake 425F 10 minutes.

Mix cream cheese, sugar and eggs until creamy.

Pour on top of rhubarb.

Filling will puff up as it bakes - if it completely fills the crust it will spill over.

Instead of a decorative pie shell edge I pinch it every couple of inches to make it stand up.

Bake at 350℉ (180℃) for 30 minutes.

If you bake it until the filling is lightly browned and the center looks done it will be over-cooked.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 540 36% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 485mg 20%
Total Carbohydrate 28g 28%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 17% Vitamin C 0%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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