1/4 c Cornstarch Sliced fresh or frozen
1 c Sugar 1/2 -inch pieces
1 ds Salt 1 ea Unbaked pie shell — 9
1/2 c Water Inches
3 c Rhubarb
TOPPING
1 pk Cream cheese — 8 oz. 1/2 c Sugar
Softened Whipped cream, Sliced
2 ea Eggs Almonds
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir
until thoroughly combined. Add rhubarb. Cook, stirring often, until
mixture boils and thickens. Pour into the pie shell; bake at 425 deg.
for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and
sugar until smooth. Pour over pie. Return to oven; reduce heat to 325
deg. Bake for 35 minutes or until set. Cool. Chill several hours or
overnight. Garnish with whipped cream and sliced almonds. Yield: 8
servings.
Yields
1 servings