Rhubarb Cream Cheese Pie

The only way you can ruin a rhubarb pie is to put strawberries in it. Just my opinion, but I’m sticking with it. The recipe comes from a vintage cookbook by The Geneva (Illinois) Garden Club.

1 unbaked 9” deep-dish pie shell, with high fluted edges

3 to 4 cups diced rhubarb

1 cup sugar

3 Tbs cornstarch

¼ tsp salt

8 oz cream cheese, softened

2 eggs

½ cup sugar

1 cup sour cream

Preheat oven to 425º.

Combine rhubarb, 1 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens and boils. Pour into pie shell and bake for 10 minutes.  Remove from oven and reduce heat to 350º.

Meanwhile, beat cream cheese with eggs and ½ cup sugar until smooth*. 

Pour over rhubarb in the pie shell. Return to oven and bake for 30 minutes, Cool completely.

*Spread the sour cream over the top of pie before serving, or add the sour cream to the cream cheese mixture before baking.  I’ve done it both ways, but the original recipe calls for spreading the sour cream over the top of the baked and cooled pie. My preference is adding it to the cream cheese mixture.