Rhubarb Cheese Pie

4.4
(11)

This isn't your typical rhubarb pie - it has a layer or rhubarb topped with a cream cheese layer, and is finished off with a vanilla sour cream topping.

2
2
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 1 (9 inch) unbaked pie shell

  • cup white sugar

  • 1 tablespoon all-purpose flour

  • 2 cups chopped fresh rhubarb

  • 1 (8 ounce) package cream cheese, softened

  • cup white sugar

  • 2 eggs

  • 1 cup sour cream

  • 2 tablespoons white sugar

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.

  2. In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.

  3. Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.

  4. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.

Nutrition Facts (per serving)

379 Calories
25g Fat
34g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 379
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 61%
Cholesterol 90mg 30%
Sodium 234mg 10%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 6g
Vitamin C 3mg 14%
Calcium 91mg 7%
Iron 1mg 7%
Potassium 196mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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