RHUBARB CHEESE PIE
This tangy rhubarb pie is topped with a luscious cream cheese layer. -Stacey Meyer, Plymouth, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry., In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie., Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 410 calories, Fat 24g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 246mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
RHUBARB CHEESE PIE
This isn't your typical rhubarb pie - it has a layer or rhubarb topped with a cream cheese layer, and is finished off with a vanilla sour cream topping.
Provided by AROJANN
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.3 g, Cholesterol 89.9 mg, Fat 24.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 12.2 g, Sodium 233.8 mg, Sugar 20.4 g
RHUBARB BERRY CHEESECAKE PIE
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
CREAM CHEESE RHUBARB PIE
Make and share this Cream Cheese Rhubarb Pie recipe from Food.com.
Provided by Julesong
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3179.4, Fat 147.6, SaturatedFat 62, Cholesterol 621.9, Sodium 1981.1, Carbohydrate 433.8, Fiber 12, Sugar 310.6, Protein 39.4
CREAM CHEESE RHUBARB PIE
Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.
Nutrition Facts :
RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES
Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5
More about "rhubarb cheese pie recipes"
RHUBARB CHESS PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8
Calories 600 per serving
Total Time 35 mins
- Preheat oven to 375°F. Prepare Pastry for Single Crust Pie. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until set and dry. Meanwhile, arrange rhubarb in a single layer in a shallow baking pan. Bake alongside the pastry for 10 minutes or until rhubarb is tender. Remove from oven; cool. Sprinkle rhubarb with 1/4 cup of the granulated sugar. Toss to coat. Place the rhubarb mixture in the bottom of the pre-baked pastry. Set aside.
- In a large bowl whisk together eggs, remaining 1 cup granulated sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and salt. Pour filling over the rhubarb in pastry. Bake for 40 to 45 minutes or until center is just set, covering loosely with foil the last 10 minutes of baking, if necessary to prevent overbrowning. Cool on a wire rack for 2 hours. Cover and chill up to 24 hours. Serve with vanilla ice cream.
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