Ingredients Jump to Instructions ↓

  1. 9 inches 4-1/2 teaspoons all-purpose flour

  2. 1 tablespoon cornstarch

  3. 1 cup sugar, divided

  4. 1/2 cup water

  5. 3 cups sliced fresh or frozen rhubarb

  6. 1 teaspoon vanilla extract, divided

  7. 12 ounces cream cheese, softened

  8. 2 eggs, lightly beaten

  9. 1 egg yolk

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry. In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.


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