Mom'S Rhubarb Cheese Pie
A delightful rhubarb cheese pie featuring a tangy rhubarb layer topped with a creamy cheese filling, perfect for spring gatherings or dessert lovers seeking a comforting treat.
Ingredients
Instructions
- Put rhubarb, 1/2 cup sugar, and flour in the crust and bake for 15 minutes at 425°F.
- Beat together cream cheese, 1/2 cup sugar, and eggs; pour on top of the rhubarb layer and bake for 30 minutes at 350°F, or until a knife comes out clean from the center of the pie.
- Mix together sour cream, 2 tablespoons sugar, and vanilla.
- Spread the sour cream mixture on the hot pie, then bake for about 10 minutes to set the sour cream.
- Cool completely before cutting and serving.
Tips & Substitutions
For a sweeter pie, consider adding a bit more sugar to the rhubarb mixture. If you're short on cream cheese, you can substitute with mascarpone or ricotta for a different texture. Make sure to chop the rhubarb into small, uniform pieces for even cooking. For an extra layer of flavor, add a teaspoon of vanilla extract to the cream cheese mixture. This pie pairs beautifully with Almond Apricot Coffee Cake.
Serving Suggestions
Serve the pie chilled or at room temperature for the best flavor. A dollop of whipped cream or vanilla ice cream on the side enhances the dessert perfectly. It also makes for a delightful brunch dish when paired with Seasoned Toast Strips or a light salad. This pie is a great addition to any gathering or holiday celebration.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Cheese Pie contains roughly 625 calories, with 14g protein, 121g carbohydrates, and 9g fat. It is an excellent source of protein (29% of the Daily Value), iron (25% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin A and potassium.
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, frozen rhubarb can be used in this recipe. Just ensure it is thawed and drained of excess moisture before mixing with sugar and flour. This will help maintain the proper consistency of the pie filling and prevent it from becoming too watery.
What can I substitute for sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute. It will provide a similar tangy flavor and creamy texture. You could also use crème fraîche. Just keep in mind that this may slightly alter the taste of the topping.
How do I know when the pie is done baking?
The pie is done when the cream cheese layer appears set and a knife inserted in the center comes out clean. Keep an eye on the edges to prevent over-browning. If the crust starts to darken too much, you can cover it with foil while it finishes baking.
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).