Rhubarb: Rhubarb Crème Delight Pie

posted by Becky 05-17-103 9:46 PM

Rhubarb Crème Delight Pie

1st Layer:
9-inch unbaked pie shell
1 lb. (3 c.) 1/2-inch cut rhubarb
1/2 c. sugar
1 Tbsp. flour

2nd Layer:
12 oz. cream cheese
1/2 c. sugar
2 eggs

1 c. (8 oz.) sour cream
2 Tbsp. sugar
1 tsp. vanilla
whipped cream and strawberries (garnish)

1st Layer: Mix the rhubarb, sugar and flour and toss lightly. Pour into shell and bake at 425 degrees for 15 minutes.

2nd Layer: While rhubarb filling bakes, beat cream cheese with sugar until fluffy.
Beat in eggs, 1 at a time, until creamy smooth. Pour over hot rhubarb layer. Bake in 350 degrees oven for 30 minutes.

Topping: Blend the sour cream, sugar and vanilla. Spread evenly over hot pie. Chill. Serve with whipped cream and strawberries.

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