Rhubarb Cream Pie

Serves: 7
Total Calories: 442


1 pound rhubarb, cut into 1-inch pieces
1 1/4 cups plus 2 tablespoons sugar, divided
2 1/2 tablespoons tapioca
1 (9-inch) pie crust, unbaked
1 (8-ounce) package cream cheese, softened
2 eggs, beaten
1 cup sour cream
1 teaspoon vanilla extract


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.

Nutritional Facts:

Serves: 7
Total Calories: 442
Calories from Fat: 208

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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