Cream Cheese Rhubarb Pie (Aunt Jodi's)

Cream Cheese Rhubarb Pie

by jodi reinert,

dubuque, iowa

Ingredients

4 cups rhubarb, chopped into 1\2-1 inch cubes

1 cup sugar

3 Tablespoons cornstarch

1\4 teaspoon salt

1 (9-inch) unbaked pie crust (see recipe below)

1 (8 ounce) package cream cheese (at room temperature)

2 eggs

1 cup sour cream

1\2 cup sugar

Almonds (slivered) for garnish

Procedure

1. Preheat oven to 425 degrees. In a sauce pan over medium heat, cook rhubarb, 1 cup sugar, cornstarch, and salt. The mixture must boil, so the cornstarch will thicken, but it is not essential that all the rhubarb cook down.
2. Pour this mixture into the waiting pie crust. Bake 10 minutes and remove form oven. Reduce the oven’s setting to 350 degrees.
3. In a mixer’s bowl, on medium speed, beat the cream cheese, eggs, and a 1\2 cup sugar until smooth. Pour over the rhubarb mixture and spread evenly.
4. Bake the pie for another 30-35 minutes until set. Allow to cool and serve chilled. Garnish with sour cream and toasted almonds to serve.