Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Cornstarch |
1 cup | Sugar |
1 dash | Salt |
½ cup | Water |
3 cups | Rhubarb |
1 pack | Cream cheese -- 8 oz. |
\N \N | Softened |
2 eaches | Eggs |
\N \N | Sliced fresh or frozen inch pieces |
1 each | Unbaked pie shell -- 9 |
\N \N | Inches |
½ cup | Sugar |
\N \N | Whipped cream, Sliced |
\N \N | Almonds |
TOPPING
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. Pour into the pie shell; bake at 425 deg.
for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven; reduce heat to 325 deg. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds. Yield: 8 servings.
Recipe By : Country Woman