Rhubarb Cream Cheese Pie

Rhubarb Cream Cheese Pie


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This traditional pie will defiantly spark conversation at the dinner table. The combination of cream cheese and rhubarb pair lovely together, leaving any rhubarb lover begging for seconds!

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Chicago, Il

Time needed

30 min preparation

Serving Size / Yield

4-6 servings


  • 3 cups rhubarb -cut in 1/2 inch pieces (fresh or frozen)
  • 1/4 cup cornstarch
  • 1-1/2 cup sugar
  • I unbaked pie shell
  • 8 ounces softened cream cheese
  • 2 eggs
  • Whipped cream
  • Sliced almonds

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Heat oven to 420 degrees. Combine cornstarch, sugar and a dash of salt in a saucepan. Add water and stir until smooth. Once the mixture is smooth, add the rhubarb.

Bring mixture to a boil, stirring constantly until mixture is thickened. Pour into a pie shell. Bake for ten minutes.While the pie is baking, beat the cream cheese, eggs, and the rest of the sugar together until smooth. Pour this on top of the rhubarb pie.


Reduce heat to 325 degrees and bake for an additional thirty-five minutes.

Cool then chill for several hours. If desired you can garnish with whipped cream and sliced almonds.


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