Cream Cheese Rhubarb Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cornstarch,
Sliced fresh or frozen,
1 cup: Sugar,
1/2: -inch pieces,
1 dash: Salt,
1 each: Unbaked pie shell, 9
1/2 cup: Water,
Inches,
3 cup: Rhubarb,
TOPPING
1 package: Cream cheese, 8 oz.
1/2 cup: Sugar,
Softened,
Whipped cream, Sliced
2 each: Eggs,
Almonds,
Directions:
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir
until thoroughly combined. Add rhubarb. Cook, stirring often, until
mixture boils and thickens. Pour into the pie shell; bake at 425 deg.
for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and
sugar until smooth. Pour over pie. Return to oven; reduce heat to 325
deg. Bake for 35 minutes or until set. Cool. Chill several hours or
overnight. Garnish with whipped cream and sliced almonds. Yield: 8
servings.
Recipe By : Country Woman
Source from luhu.jp
until thoroughly combined. Add rhubarb. Cook, stirring often, until
mixture boils and thickens. Pour into the pie shell; bake at 425 deg.
for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and
sugar until smooth. Pour over pie. Return to oven; reduce heat to 325
deg. Bake for 35 minutes or until set. Cool. Chill several hours or
overnight. Garnish with whipped cream and sliced almonds. Yield: 8
servings.
Recipe By : Country Woman
Source from luhu.jp