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Rhubarb Cheesecake Pie

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tailfeathers:

1 unbaked 9" pie shell
2.5 c chopped rhubarb
1/2 c sugar-1 T flour
1 8 oz pkg cream cheese room temp
2 eggs-1/2 c sugar
3/4 c sour cream
2 T sugar
1 t pure vanilla extract
Stir rhubarb sugar and flour together. put in unbaked pie shell and bake 15 minutes at 425F. Remove and lower temp to 350F.
Beat cream cheese and add eggs one at a time. Add sugar and mix well, pour over hot rhubarb layer and bake 30 minutes at 350F. Mix sour cream, sugar and vanilla, spread on hot pie. Cool 3 hours before serving.
Topping:
1 c chopped rhubarb
1 and 1/3 T water
1 T cornstarch
1/2 c sugar
1 T strawberry jello mix
cook rhubarb, water, cornstarch and sugar until thick, remove from heat and stir in jello. spread on top of pie.

Pam Gould:
here is an alternative to tailfeathers pie, there are as many recipe for this pie as ther are rhubarbs growing. I know his pie would be wonderful, but I'm diabetic so I have to watch out for me, thanks for letting me hijack your thread.   .☆´¯`•.¸¸. ི♥ྀ.

I have an old recipe from my Aunt Ellie..she made the best pies, she's gone now but I got a few recipes from her..
she also made her own pie  crusts. This is not a cream rhubarb pie.

Aunt Ellie's Rhubarb Pie
3 cups rhubarb cut in 1/2 inch pieces in pie crust
2 eggs beaten
1 - 1 1/4 cups sugar depending on how sour
3 tbs. flour
1/8 tsp. nutmeg
2 tbs. melted butter
pinch salt
put rhubarb in pie crust and mix and pour mix over top and bake at 375º for 40 – 50 minutes.  Pie will puff up when done..and not jiggle.

I prefer a graham cracker crust. so easy and can be doubles or tripled.

Graham Cracker Crust
1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
1/3 cup butter, melted
3 tablespoons sugar
small pinch of salt
9-inch glass pie plate
Heat oven to 350°F. In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired. Press remaining mixture firmly and evenly against bottom and side of pie plate. Bake about 10 minutes or until light brown; cool on cooling rack. Fill as directed in pie recipe.

teesquare:
WOW.....


2 great sounding recipes! THANKS for those TF and Pam
Rhubarb is one of those "old time" flavors you don't see used as much as it was many years ago. But, one of my all-time favorites is strawberry-rhubarb.....anything :D

muebe:
The only time I get Rhubarb pie is when Marie Callendar's has it in season.

Both recipes sound great!

smokeasaurus:
Gonna set Wendy loose on these two recipes  8)

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