Ingredients for Cream Cheese Rhubarb Pie
- 2 tablespoons cornstarch
- ½ cup granulated sugar + ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 cup water
- 4 cups chopped rhubarb
- Unbaked Pie Shell
- 8 ounces cream cheese (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream (optional, for garnish)
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How to Make Cream Cheese Rhubarb Pie
- Preheat oven to 425°F (220°C).
- In a medium saucepan, whisk together 2 tablespoons cornstarch, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- Gradually whisk in 1 cup water until smooth.
- Add 4 cups chopped rhubarb. Bring to a simmer over medium-high heat, stirring frequently, until the mixture thickens (about 5-7 minutes).
- Pour the rhubarb filling into a 9-inch unbaked pie crust.
- Bake for 10 minutes at 425°F (220°C).
- While the bottom crust bakes, prepare the cream cheese topping: In a medium bowl, beat together 8 ounces cream cheese (softened), 2 large eggs, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- After 10 minutes, carefully remove the pie from the oven. Pour the cream cheese mixture evenly over the warm rhubarb filling.
- Reduce oven temperature to 325°F (165°C).
- Return the pie to the oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, garnish with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
1242g
Fat
309g
Carbs
144g
