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Add a photoI look forward to fresh rhubarb every year just to make this pie. Even those who think they don't like rhubarb will love this pie.
Ingredients
- 1 (9 inch) unbaked pie shell
- 3 cups chopped fresh rhubarb
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1 (8 ounce) container sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour rhubarb into the pie shell. Bake for 15 minutes in the preheated oven. Remove pie from oven. Lower the temperature of the oven to 350 degrees F (175 degrees C).
- In a medium bowl with an electric mixer beat together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time until each is fully incorporated. Pour this mixture over the hot rhubarb in the crust.
- Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread evenly over the top of the pie while it is hot. Cool to room temperature, then refrigerate until completely chilled before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 145 | 49% |
| Total Fat 16.49g | 21% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 131mg | 5% |
| Potassium 197mg | 6% |
| Total Carbs 34.06g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 30.56g | 20% |
| Protein 4.26g | 7% |
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