Directions:
- Cook rhubarb, sugar, spice, cornstarch and salt until thick.
- Pour into 9” unbaked pie shell.
- Bake 425ºF 10 minutes.
- Mix cream cheese, sugar and eggs until creamy.
- Pour on top of rhubarb.
- Bake on cookie sheet, in case of dripping.
- Bake at 350ºF for 30 minutes.
- Filling will puff as it bakes.
- Pie will be over-baked if the top turns brown.
- Allow to cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.79 Kcal (1213 kJ) | ||
| Calories from fat | 122.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.57g | 21% | |
|---|---|---|---|
| Cholesterol | 40.79mg | 14% | |
| Sodium | 324.94mg | 14% | |
| Potassium | 177.65mg | 4% | |
| Total Carbs | 39.38g | 13% | |
| Sugars | 22.99g | 92% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 243.2 Kcal (1018 kJ) | ||
| Calories from fat | 102.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 21% | |
|---|---|---|---|
| Cholesterol | 34.23mg | 14% | |
| Sodium | 272.7mg | 14% | |
| Potassium | 149.09mg | 4% | |
| Total Carbs | 33.05g | 13% | |
| Sugars | 19.29g | 92% | |
| Dietary Fiber | 1.45g | 7% | |
| Protein | 3.09g | 7% | |
| Vitamin C | 3.1mg | 6% | |
| Iron | 0.7mg | 5% | |
| Calcium | 51.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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