Rhubarb Cream Cheese Pie

Servings: 8


3 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup, plus 2 tablespoons sugar, divided
1 tablespoon flour
1 10-inch prepared graham cracker crust
8 ounces Wisconsin cream cheese, softened
1 1/2 cups (12 ounces) sour cream, divided
2 eggs
1 tablespoon, plus 1 teaspoon vanilla, divided

Cooking Directions:

Preheat oven to 350°F. Combine rhubarb, 1/2 cup sugar and flour in nonstick skillet. Cook over medium heat until sugar melts. Pour into prepared pie crust.

Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, blending after each. Mix in 1 tablespoon vanilla. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden.

Combine remaining sour cream, sugar and vanilla then spread over hot pie. Set on a wire rack to cool slightly. Cover and refrigerate before serving.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.