Rhubarb Cheese Pie

Need a lacto ovo vegetarian side dish? Rhubarb Cheese Pie could be an excellent recipe to try. This recipe serves 8 and costs $1.09 per serving. One serving contains 340 calories, 6g of protein, and 17g of fat. 128 people found this recipe to be flavorful and satisfying. A mixture of vanillan extract, cream cheese, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Mother's Day. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 29%, this dish is rather bad. Cream Cheese Rhubarb Pie, Rhubarb Pie, and Rhubarb Pie are very similar to this recipe.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Yield: 8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Rhubarb Cheese Pie in Country ExtraMay 2010, p54 Nutritional Facts 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil.

2. Bake at 450° for 8 minutes.

3. Remove foil; bake 5 minutes longer. Cool on a wire rack.

4. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar.

5. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Remove from the heat; stir in 1/2 teaspoon vanilla.

7. Transfer to prepared pastry.

8. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth.

9. Add eggs and egg yolk; beat on low speed just until combined.

10. Spread over top of pie.

11. Cover edges with foil.

12. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

Nutrition Information:

covered percent of daily need