Cream Cheese Rhubarb Pie
- 1/4 cup cornstarch
- 1 cup sugar
- Pinch salt
- 1/2 cup water
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
- 1 unbaked pie shell (9 inches)
- 1 package (8 ounces) cream cheese, softened
- 2 large eggs
- 1/2 cup sugar
- Whipped cream
- Sliced almonds
- In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425u0b0 for 10 minutes.
- Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325u0b0. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.
cornstarch, sugar, salt, water, frozen rhubarb, unbaked pie shell, cream cheese, eggs, sugar, cream, almonds
Taken from www.tasteofhome.com/recipes/cream-cheese-rhubarb-pie/ (may not work)