Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1/4 cup cornstarch
- 1 cup sugar
- 1/8 tsp salt
- 1/2 cup water
- 3 cups sliced fresh rhubarb (1/2-inch pieces)
- 1 (9-inch) unbaked pie shell
- Cream cheese layer:
- 8 ounces cream cheese, at room temperature
- 2 eggs
- 1/2 cup sugar
- Whipped cream and sliced almonds for garnish
Combine cornstarch, sugar, salt, and water in a saucepan. Stir until combined. Turn burner heat to medium, add rhubarb, and cook until mixture boils and thickens. Stir often.
Pour into pie shell. Bake 10 minutes.
While rhubarb is baking, beat cream cheese, eggs, and sugar until smooth. Pour over rhubarb layer. Reduce oven heat to 325 F. Bake pie an additional 35 minutes until center is almost set. Remove from oven and let cool 30 minutes away from drafts. Chill before serving.
Garnish chilled pie with whipped cream and almonds.
Yield: 8 servings