Email to Stella      

Contest: Chee-See Rhubarb Pie

Source of Recipe

Belinda Myers, Dallastown, PA


Recipe Introduction

Best of Show and 1st Place Rhubarb Pie Division At Kitchen Kettle Village's 22nd Annual Rhubarb Festival.

List of Ingredients

1 9" deep dish unbaked pie crust
5 cups fresh rhubarb, chunked
3 tablespoons cornstarch
Dash salt
1/2 cup brown sugar
1/2 cup sugar
1 (8 ounce) package cream cheese
2 eggs
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon grated lemon peel
1 cup sour cream
Almonds for garnish



Recipe

Preheat oven to 425°F.

In a 4-quart saucepot place rhubarb, cornstarch, salt, 1/2 cup brown sugar and 1/2 cup sugar. Cook over medium heat, stirring occasionally until the mixture thickens and boils. Remove from heat.

Pour into the prepared pie crust and bake in a 425°F. oven for 10 minutes.
Remove pie from oven and lower temperature to 350°F.

In a small mixer bowl beat the cream cheese, grated lemon rind, eggs, 3 tablespoons sugar and 3 tablespoons brown sugar. Beat until smooth. Pour over rhubarb in crust. Bake at 350°F. for 30-35 minutes, or until set.

Cool. Chill. Spread sour cream over top. Garnish with almonds.