Monday, April 28, 2014

Rhubarb Cream Cheese Pie

When I saw this recipe on Facebook, I just new my family would enjoy it.  I will definitely make this pie again.
 





 


 
 
3 cups fresh rhubarb, cut into ½-inch pieces
1 cup, plus 2 tablespoons sugar, divided
1 tablespoon flour

1 10-inch prepared graham cracker crust
8 ounces cream cheese, softened
1½ cups (12 oz) sour cream, divided
2 eggs
1 tablespoon, plus 1 teaspoon vanilla, divided

Preheat oven to 350°F. Combine rhubarb, ½ cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.

Meanwhile, beat together cream cheese, ½ cup sour cream and ½ cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden.

Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.
 
 
 
Eileen 

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