Cream Cheese Rhubarb Pie
A luscious rhubarb pie with a creamy cheese filling, topped with toasted almonds. The tartness of rhubarb pairs beautifully with the rich cream cheese, making it a delightful dessert for spring gatherings or family dinners. Its crisp crust and nutty topping add satisfying texture and flavor.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a 2-quart saucepan, combine rhubarb, cornstarch, salt, and 1 cup of sugar.
- Cook over medium heat, stirring often, until the mixture boils and thickens.
- Pour the rhubarb mixture into the unbaked pie shell.
- Bake for 10 minutes.
- Remove from the oven and set aside.
- Reduce oven temperature to 350°F.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until combined.
- Pour the cream cheese mixture over the cooked rhubarb filling.
- Sprinkle toasted sliced almonds on top.
- Bake at 350°F for 30-35 minutes, or until the filling is set and golden.
Tips & Substitutions
For a twist, consider adding a teaspoon of vanilla extract to the cream cheese mixture for extra flavor. If you want a gluten-free option, use a gluten-free pie crust. Make sure to let the pie cool completely before slicing to ensure neat pieces. If your rhubarb is very tart, you can adjust the sugar to taste.
Serving Suggestions
Serve the Cream Cheese Rhubarb Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of tea or coffee. For a more filling meal, consider serving it alongside a light salad or a slice of Nany'S Pound Cake for a sweet finish.
Storage & Reheating
Store leftover pie in the refrigerator for up to 3 days, covered with plastic wrap or aluminum foil to prevent drying out. To reheat, place slices in a preheated oven at 350°F for about 10 minutes, or until warmed through. This will help maintain the texture of the cream cheese filling.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Rhubarb Pie contains roughly 547 calories, with 11g protein, 95g carbohydrates, and 15g fat. It is an excellent source of calcium (25% of the Daily Value), vitamin A (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1295mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using it in the recipe to prevent a soggy pie. You may also need to adjust the sugar slightly, as frozen rhubarb can be sweeter.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is lightly golden. You can gently shake the pie; if the center jiggles slightly but is not liquid, it's ready. If you notice it browning too quickly, cover the edges with foil.
Can I make this pie ahead of time?
Yes, you can make the pie a day in advance. Once baked, allow it to cool completely, then refrigerate. This can enhance the flavors as they meld together. Just be sure to cover it well to keep it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).