Rhubarb Cream Cheese Pie

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This pie bakes 15 minutes with a brown sugar rhubarb preparation before covering with a cream cheese preparation and continue cooking. When it comes out of the oven, cover it with a sour cream preparation.

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Rhubarb Cream Cheese Pie

 

This pie bakes 15 minutes with a brown sugar rhubarb preparation before covering with a cream cheese preparation and continue cooking. When it comes out of the oven, cover it with a sour cream preparation.

Servings: 6

Preparation30 minsCooking45 minsTotal1 hr 15 mins

Pie
 1 - 9 inches unbaked pie shell
  ½ cup (100 g) brown sugar
 1/4 cup (30 g) all-purpose flour
  2 cups (240 g) rhubarb, cut in 1/2 inch length
Cheese mixture
  8 oz cream cheese at room temperature
 1/2 cup (100 g) sugar
 1 large egg
Sour cream garnish
 1/2 cup (120 g) sour cream
 1 tbsp sugar

1

Set the oven rack in the center of the oven. Preheat the oven at 425 °F .

2

In a medium bowl or the bowl of a stand mixer, combine the brown sugar and flour. Add the rhubarb, mix with a spoon and place in the dough. Bake for 15 Minutes.

3

Meanwhile, in the same bowl, beat cheese and sugar until smooth. Add the egg and beat until smooth.

4

Take the pie out of the oven and lower the oven temperature to 350 ° F. Cover the rhubarb with the cheese mixture and bake in the oven 30 Minutes.

5

Meanwhile, in a measuring cup, combine the sour cream and sugar. Reserve.

6

Remove the pie from oven, using the back of a spoon, cover the hot pie with the sour cream filling. Cool to room temperature and refrigerate 4 to 6 hours before serving.

Ingredients

Pie
 1 - 9 inches unbaked pie shell
  ½ cup (100 g) brown sugar
 1/4 cup (30 g) all-purpose flour
  2 cups (240 g) rhubarb, cut in 1/2 inch length
Cheese mixture
  8 oz cream cheese at room temperature
 1/2 cup (100 g) sugar
 1 large egg
Sour cream garnish
 1/2 cup (120 g) sour cream
 1 tbsp sugar

Directions

1

Set the oven rack in the center of the oven. Preheat the oven at 425 °F .

2

In a medium bowl or the bowl of a stand mixer, combine the brown sugar and flour. Add the rhubarb, mix with a spoon and place in the dough. Bake for 15 Minutes.

3

Meanwhile, in the same bowl, beat cheese and sugar until smooth. Add the egg and beat until smooth.

4

Take the pie out of the oven and lower the oven temperature to 350 ° F. Cover the rhubarb with the cheese mixture and bake in the oven 30 Minutes.

5

Meanwhile, in a measuring cup, combine the sour cream and sugar. Reserve.

6

Remove the pie from oven, using the back of a spoon, cover the hot pie with the sour cream filling. Cool to room temperature and refrigerate 4 to 6 hours before serving.

Rhubarb cheese Pie

 

 

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