Total Calories: 442
Cook rhubarb, 3/4 cup sugar, and tapioca until thickened. (Red food coloring may be added, if desired.) Pour into an unbaked 9-inch pie crust. Mix well the cream cheese, 1/2 cup sugar, and eggs. Pour over rhubarb, and bake in a 350° oven for 35 minutes, until brown and puffy. When cool, mix sour cream, remaining 2 tablespoons sugar, and vanilla together; spread over top. Cool in refrigerator until ready to serve.
This Rhubarb Cream Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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