Description
A delightful dessert that balances creamy richness with the tangy flavor of rhubarb.
Ingredients
Scale
- 1 1/2 cups Rhubarb, chopped
- 1 cup Sugar
- 1 tablespoon Cornstarch
- 1/4 teaspoon Salt
- 1 1/2 cups Cream cheese, softened
- 1/2 cup Sour cream
- 1/2 cup Sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Pre-made pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Combine rhubarb, 1 cup sugar, cornstarch, and salt in a saucepan. Cook over medium heat until the rhubarb is tender, about 5-10 minutes, stirring occasionally to prevent sticking.
- Beat together cream cheese, sour cream, 1/2 cup sugar, and vanilla in a bowl until smooth and creamy.
- Add the eggs to the cream cheese mixture one at a time, mixing well after each addition.
- Pour the creamy mixture into the pre-made pie crust, spreading it evenly.
- Spoon the rhubarb mixture over the cream cheese filling, distributing it evenly.
- Bake for 45-50 minutes or until the filling is set but slightly jiggly in the center.
- Allow the pie to cool at room temperature before serving.
Notes
Using fresh rhubarb enhances flavor. Chill before serving for better taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg