Friday, July 20, 2012

Rhubarb Cheese Pie

3 cups fresh rhubarb, cut into 1/2 inch pieces
1 cup plus 2 tablespoons sugar, divided
1 tablespoon flour
Graham cracker pie crust
8 oz cream cheese, softened
12 oz container of sour cream
2 eggs
1 tablespoon vanilla + 1 teaspoon vanilla

  • Preheat oven to 350°
  • Combine: Rhubarb, 1/2 cup sugar and flour in a non-stick skillet.
  • Cook over medium heat until sugar milts. Pour into bottom of prepared pie crust.
  • Beat together cream cheese, 1/2 cup of the sugar, and 1/2 cup of sour cream until fluffy.
  • Add eggs, one at a time.
  • Add 1 tablespoon of vanilla. Stir until well blended.
  • Bake 30 minutes until puffed and golden.
  • Combine remaining sour cream, sugar, and 1 teaspoon of vanilla. Spread over hot pie.
  • Set on wire rack to cool.
  • When cool, place in refrigerator until ready to serve.

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