Print
Email
Add a photoServings: 8
Ingredients
- 1/4 c. Cornstarch
- 1 c. Sugar
- 1 pch Salt
- 1/2 c. Water
- 3 c. Sliced fresh or possibly frzn Rhubarb, in 1/2" pcs
- 1 x Pie shell, nine inch, unbake
- 1 pkt (8-ounce) cream cheese
- 1/2 c. Water Whipped cream Slice almonds
Directions
- In a saucepan,combine the cornstarch, sugar and salt. Add in water and stir till well combined. Add in rhubarb. Cook, stirring often till moxture boils and thickens. Pour into pie shell. Bake at 425 F. for 10 min. Meanwhile for topping, beat cream cheese, Large eggs and sugar till smooth. Pour over pie.
- Return to oven. Reduce heat to 325 F. Bake for 35 min or possibly till set. Coo Refrigerateseveral hrs or possibly overnight. Garnish with shipped cream and almonds.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 24.98g | 17% |
| Protein 0.01g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
