Rhubarb Cheese Pie

Rhubarb Cheese Pie
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    36

Elevate your rhubarb experience with this delightful pie! A tangy rhubarb base is luxuriously embraced by a creamy cheesecake layer, all crowned with a silky vanilla sour cream topping. Prepare to be amazed!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    90 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    12 g
  • Sodium
    234 mg
  • Sugar
    20 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9-inch pie plate. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium bowl, whisk together the flour and 1/3 cup of sugar. Add the rhubarb, and toss gently to coat. Pour the rhubarb mixture evenly into the pie shell. (Prep time: 10 minutes)

Image Step 03
03 Step

Recipe View 15 mins Bake in the preheated oven for 15 minutes. (Bake time: 15 minutes)

Image Step 04
04 Step

Recipe View 10 mins While the rhubarb is baking, in a separate bowl, beat together the softened cream cheese, 1/3 cup of sugar, and the eggs until smooth and well combined. (Prep time: 10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Remove the pie from the oven. Carefully pour the cream cheese mixture over the partially baked rhubarb. (Prep time: 2 minutes)

Image Step 06
06 Step

Recipe View 30 mins Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 30 minutes, or until the cream cheese layer is set and lightly golden. (Bake time: 30 minutes)

Image Step 07
07 Step

Recipe View 5 mins While the pie is baking for the second time, prepare the topping: in a small bowl, whisk together the sour cream, 2 tablespoons of sugar, and vanilla extract until smooth. (Prep time: 5 minutes)

Image Step 08
08 Step

Recipe View 3 mins Once the pie is done, remove it from the oven. Immediately spread the vanilla sour cream topping evenly over the hot pie. (Prep time: 3 minutes)

Image Step 09
09 Step

Recipe View 2 hrs Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving. This allows the flavors to meld and the filling to set properly. (Cooling time: 2+ hours)

For a crispier crust, blind bake the pie shell for 10 minutes before adding the rhubarb filling.
If the crust edges are browning too quickly, cover them with foil or a pie shield during the second baking phase.
Use a high-quality vanilla extract for the best flavor in the sour cream topping.
Feel free to add a pinch of ground ginger or cinnamon to the rhubarb mixture for extra warmth.

Kallie Runte

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 12 Ratings)
Total Reviews: (4)
  • Catalina Hickle

    I've made this pie several times, and it's always a hit. Easy to follow and delicious!

  • Nolan Damore

    This recipe is a winner! The combination of the tart rhubarb, creamy cheese, and vanilla sour cream is divine.

  • Keeley Brown

    My family requests this pie for every holiday! It's become a new tradition.

  • Osbaldo Mills

    The sour cream topping really makes this pie special. It adds a wonderful tang that balances the sweetness perfectly.

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