Creamcheeserhubarbpie Recipes

RHUBARB CHEESE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.
• In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.
• Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

RHUBARB CHEESE PIE

Steps:

• Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry., In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie., Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

BLUEBERRY RHUBARB PIE

Steps:

• Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
• In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
• Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
• Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
• Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

CREAM CHEESE RHUBARB PIE

Steps:

• In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

CREAM CHEESE RHUBARB PIE

Steps:

• Preheat oven to 425 degrees.
• In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
• Add water and stir until well combined.
• Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
• (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
• Bake at 425 degrees for 10 minutes.
• While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
• When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
• Reduce the heat of the oven to 325 degrees and return the pie to the oven.
• Bake for 35 minutes or until set.
• Let cool and chill for several hours or overnight.
• Before serving, garnish with whipped cream.

CREAM CHEESE RHUBARB PIE

Steps:

• 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° for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.© Copyright Reiman Publications, 1993-1997