KCTS 9 Kitchen Recipe: Rhubarb Cream Cheese Pie

KCTS 9 Kitchen Recipe: Rhubarb Cream Cheese Pie

Rhubarb Cream Cheese Pie

KCTS 9 Kitchen e-newsletter, April 2008

Paula Nemzek

Serve 8

Ingredients

4 cups rhubarb, cut in 1-inch pieces
1 1/2 cups sugar, divided
3 tablespoons cornstarch
1 9-inch prepared graham cracker crust (may use regular unbaked pie crust)
1 8-ounce package cream cheese
2 eggs
1 cup sour cream
1/2 cup sliced almonds for garnish

Preparation

Preheat oven to 425 degrees. In a medium saucepan over medium heat, cook rhubarb, 1 cup sugar (adjust depending on your rhubarb and how tart you like it) and cornstarch, stirring often, until mixture boils and thickens. Pour into pie crust. Bake 10 minutes and remove from oven.

Meanwhile in the small bowl of mixer at medium speed, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb mixture.

Turn oven down to 350 degrees. Bake pie 30 to 35 minutes until set. Cool on a wire rack and chill for at least 2 hours.

To serve, spread sour cream on top of pie (aside from being delicious, this helps hide any cracks) and sprinkle almonds around the edge.