Sensational Summer Dessert Recipes

Rhubarb Cream Cheese Pie

Serves 8


  • 3 cups fresh rhubarb, cut into 1/2-inch pieces
  • 1 cup, plus 2 tablespoons sugar, divided
  • 1 tablespoon flour
  • 1 prepared graham cracker crust (10-inch)
  • 8 ounces cream cheese, softened
  • 1 1/2 cups (12 ounces) sour cream, divided
  • 2 eggs
  • 1 tablespoon, plus 1 teaspoon vanilla, divided

Cooking Instructions

Heat oven to 350°F.

Combine rhubarb, 1/2 cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.

Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden.

Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.