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.
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
Yum! Will need to try this soon!
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