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Rhubarb Cream Cheese Pie

Rhubarb Cream Cheese Pie


  • 3 cups fresh rhubarb, cut into 1/2-inch pieces
  • 1 cup, plus 2 tablespoons sugar, divided
  • 1 tablespoon flour
  • 1 (10-inch) prepared Graham cracker crust
  • 8 ounces Wisconsin cream cheese, softened
  • 1 1/2 cups (12 ounces) sour cream, divided
  • 2 eggs
  • 1 tablespoon, plus 1 teaspoon vanilla extract, divided
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  1. Heat oven to 350 degrees F.
  2. Combine rhubarb, 1/2 cup sugar and flour in nonstick skillet. Cook over medium heat until sugar melts.
  3. Pour into prepared pie crust.
  4. Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy.
  5. Add eggs, one at a time, blending after each.
  6. Mix in 1 tablespoon vanilla extract.
  7. Pour over rhubarb layer.
  8. Bake for 30 minutes or until puffed and golden.
  9. Combine remaining sour cream, sugar and vanilla then spread over hot pie.
  10. Set on a wire rack to cool slightly.
  11. Cover and refrigerate before serving.

Servings: 8

Recipe and photo credit: Dairy Farmers of Wisconsin

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