Best 3 Cream Cheese Rhubarb Pie Recipes
Indulge in the delightful fusion of tangy rhubarb and creamy cheese in our delectable Cream Cheese Rhubarb Pie. This classic dessert combines a flaky, buttery crust with a luscious filling of sweet-tart rhubarb and a rich, velvety cream cheese mixture. Experience the perfect balance of flavors and textures in every bite.
Embark on a culinary adventure with our diverse collection of recipes, each offering unique twists on this timeless treat. From the traditional Cream Cheese Rhubarb Pie to innovative variations like the Streusel-Topped Rhubarb Cream Cheese Pie and the Rhubarb Cream Cheese Bars, we have something to satisfy every palate. Get ready to tantalize your taste buds with an explosion of flavors and textures.
CREAM CHEESE RHUBARB PIE
Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES
Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
- Spoon the rhubarb mixture into the prebaked pie crust.
- Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
- Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
- Stir in the vanilla and salt.
- Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
- Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
- Cool to room temperature on a wire rack.
- Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
- The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
- Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5
CREAM CHEESE RHUBARB PIE
Number Of Ingredients 12
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
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh rhubarb: Fresh rhubarb stalks should be firm and bright red. Avoid rhubarb that is wilted or has brown spots.
- Prepare the rhubarb properly: Cut the rhubarb stalks into 1-inch pieces and remove any leaves or blemishes. Rinse the rhubarb well under cold water.
- Don't overcook the rhubarb: Rhubarb should be cooked until it is just tender, but not mushy. Overcooked rhubarb will lose its vibrant color and flavor.
- Use a good quality cream cheese: The cream cheese should be smooth and spreadable. Avoid cream cheese that is lumpy or crumbly.
- Chill the pie before serving: This will help the filling to set and make the pie easier to slice.
Conclusion:
Cream cheese rhubarb pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and tart rhubarb, this pie is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is sure to please. So next time you are looking for a delicious and satisfying dessert, give cream cheese rhubarb pie a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #eggs-dairy #fruit #oven #easy #potluck #heirloom-historical #holiday-event #picnic #pies #cheese #eggs #dietary #thanksgiving #comfort-food #independence-day #taste-mood #to-go #equipment #number-of-servings
You'll also love
