Rhubarb Cheese Pie

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  • 4 s rhubarb
  • 1 sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 10-inch unbaked pie shell
  • 2 eggs
  • 1/2 sugar
  • 1 (8 oz.) pkg. cream cheese
  • 1 cultured sour cream


Preheat oven to 425°. In medium saucepan, cook rhubarb, sugar, cornstarch and salt over medium heat, stirring often until mixture thickens. Pour into unbaked pie shell. Bake 10 minutes; remove from oven. In small bowl, combine eggs, sugar and cream cheese; beat until smooth. Pour over rhubarb. Bake at 350° 30 minutes more or until set. Cool. Spread sour cream on top of pie and chill. Garnish with slivered almonds.
Patsy Schmuki
Navarre, Ohio

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