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
Topping:
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.