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Rhubarb Cream Delight Pie
Crust:
- 1 cup flour
- One-fourth cup sugar
- One-half cup butter
Mix and pat into 10" pie pan or spring form pan.
Rhubarb layer:
- 3 cups cut up rhubarb
- One-half to three-fourths cup sugar
- 1 tablespoon flour
- Toss together and pour over crust
Bake at 375 degrees for 15 minutes.
Cream layer:
- 8 to 12 ounces cream cheese
- One-half cup sugar
- 2 eggs
Beat cream cheese and sugar for 2 minutes. Beat in eggs one at a time. Pour over hot rhubarb. Bake at 350 degrees for 30 minutes or until set.
Topping:
- 8 ounces sour cream (or less)
- 1 teaspoon vanilla
- 2 tablespoons sugar
Stir together. Spread over hot layer and chill.
This is the beginning of the rhubarb season in the northern U.S. Rhubarb grows in America and Europe, but some of you may not have access to it. I don’t know if the recipe would work with other fresh fruits, so if anyone tries a variation of the recipe, let me know how it works! Rhubarb is quite tart and acidic, so you would probably want to reduce the sugar if you try other fruits. In fact, did you notice that there is sugar in each of the four layers? No wonder it tastes so good.
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