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REC: Rhubarb Cheesecake Pie

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Joined: Dec 31, 2005

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Posted to Thread #27575 at 4:51 pm on Apr 27, 2015

This is good, very good. My mother used to make it, and my sister used to rave for years about it because Mom lost the recipe. I found this recipe on the net somewhere, made it and sister tasted it and declared that I was Mom's.

Any way, it is good.

Rhubarb cheesecake pie
3 cups rhubarb
2 cups sugar
8 ozs cream cheese (softened)
2 eggs
1 tbsp flour
TOPPING:
cup sour cream
2 tbsp sugar
1 tsp vanilla (try if you are using pure vanilla extract)
unbaked pie shell (10 inches) OR 10 inch graham cracker crust, unbaked

Preheat oven to 375.
In a bowl, mix the rhubarb & c.sugar & set aside. (I used 2/3 cup in the pie I made.)
In another bowl, mix the remaining sugar, eggs & flour & add to the rhubarb mixture.

Pour into the unbaked pie shell & bake for 45 minutes.
Mix the sour cream & vanilla topping and spread evenly onto pie and bake for five more minutes.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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