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
Set the oven rack in the center of the oven. Preheat the oven at 425 °F .
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.
Meanwhile, in the same bowl, beat cheese and sugar until smooth. Add the egg and beat until smooth.
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.
Meanwhile, in a measuring cup, combine the sour cream and sugar. Reserve.
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
Directions
Set the oven rack in the center of the oven. Preheat the oven at 425 °F .
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.
Meanwhile, in the same bowl, beat cheese and sugar until smooth. Add the egg and beat until smooth.
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.
Meanwhile, in a measuring cup, combine the sour cream and sugar. Reserve.
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.
