Cream Cheese Rhubarb Pie Recipes

CREAM CHEESE RHUBARB PIE

Steps:

• Preheat oven to 425 degrees.
• In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
• Add water and stir until well combined.
• Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
• (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
• Bake at 425 degrees for 10 minutes.
• While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
• When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
• Reduce the heat of the oven to 325 degrees and return the pie to the oven.
• Bake for 35 minutes or until set.
• Let cool and chill for several hours or overnight.
• Before serving, garnish with whipped cream.

RHUBARB CHEESE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.
• In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.
• Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 425°.
• Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
• Spoon the rhubarb mixture into the prebaked pie crust.
• Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
• Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
• Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
• Stir in the vanilla and salt.
• Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
• Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
• Cool to room temperature on a wire rack.
• Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
• The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
• Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.