This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired.
Original recipe makes 1 – 9 inch deep dish pie
Ingredients
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
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PREP
30 mins
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COOK
45 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.
- Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
- Bake in the preheated oven for 35 minutes, or until filling is set.
Nutrition
Calories: 446 kcal
Carbohydrates: 67.5 g
Cholesterol: 84 mg
Fat: 18.5 g
Fiber: 1.2 g
Protein: 4.9 g
Sodium: 297 mg