Directions:
- 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 425° for 10 minutes.
- Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.45 Kcal (739 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 45.51mg | 15% | |
| Sodium | 73.75mg | 3% | |
| Potassium | 96.85mg | 2% | |
| Total Carbs | 33.86g | 11% | |
| Sugars | 23.55g | 94% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 114.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 142.58 Kcal (597 kJ) | ||
| Calories from fat | 29.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 6% | |
|---|---|---|---|
| Cholesterol | 36.77mg | 15% | |
| Sodium | 59.59mg | 3% | |
| Potassium | 78.25mg | 2% | |
| Total Carbs | 27.36g | 11% | |
| Sugars | 19.03g | 94% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 2.02g | 5% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 92.3mg | 11% | |
* 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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