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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Whenever my mom and I have a rhubarb attack , we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here. Ingredients:
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) |
topping: |
1 package (8 ounces) cream cheese, softened |
2 eggs |
1/2 cup sugar |
whipped cream |
sliced almonds |
Directions:
1. 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.
2. 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.
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