Ingrients & Directions
3 c Rhubarb in 1″ pieces; or
-chopped fine
1 c Sugar
4 tb Cornstarch
1/2 ts Salt
1 pk Cream cheese; (8 oz.)
1/2 c Sugar
1 lg Egg
Cook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked pie
shell. Bake 425F 10 minutes. Mix cream cheese, sugar and eggs until creamy.
Pour on top of rhubarb. Filling will puff up as it bakes – if it completely
fills the crust it will spill over. Instead of a decorative pie shell edge
I pinch it every couple of inches to make it stand up. Bake at 350F for 30
minutes. If you bake it until the filling is lightly browned and the center
looks done it will be over-cooked.
Yields
1 Servings