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rhubarb, cream cheese and sour cream pie

kendrajean avatar
Recipe by
Kendra Eggleton
@kendrajean
conneaut, OH

I found this recipe in the early '60's. Our family loved it then, and it's still a favorite. It's easy, very few ingredients, and just in time for the "in season" rhubarb supply. Please enjoy, it's yummy! Note: I have used fresh rhubarb by simmering it. Frozen is easier and faster

yield 6 to 8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For rhubarb, cream cheese and sour cream pie

  • 2 lb
    rhubarb, frozen-in syrup/partially thawed
  • 1 c
    sugar
  • 3 Tbsp
    cornstarch
  • 12 oz
    cream cheese, softened
  • 2
    eggs, slightly beaten
  • 1 c
    dairy sour cream
  • 1
    10" pie shell, unbaked

How To Make rhubarb, cream cheese and sour cream pie

  • 1
    Partially thaw rhubarb. In a saucepan, mix 1/2 cup of the sugar and the cornstarch. Add rhubarb and cook, stirring until thickened. Pour into 10" unbaked pie shell.
  • 2
    Place pie in hot preheated 425F.oven for 10 minutes.
  • 3
    Beat cream cheese, eggs, and remaining 1/2 Cup of sugar together. Remove pie from oven. Pour cheese mixture over the rhubarb. Reduce oven temperature to 350(F.) degrees. Return pie to oven and bake for 30 minutes
  • 4
    Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.
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