For a crispier crust, blind bake the pie shell for 10 minutes before adding the rhubarb filling. If the crust edges are browning too quickly, cover them with foil or a pie shield during the second baking phase. Use a high-quality vanilla extract for the best flavor in the sour cream topping. Feel free to add a pinch of ground ginger or cinnamon to the rhubarb mixture for extra warmth.
Rhubarb Cheese Pie
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS36
Elevate your rhubarb experience with this delightful pie! A tangy rhubarb base is luxuriously embraced by a creamy cheesecake layer, all crowned with a silky vanilla sour cream topping. Prepare to be amazed!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol90 mg
-
Fiber1 g
-
Protein6 g
-
Saturated Fat12 g
-
Sodium234 mg
-
Sugar20 g
-
Fat25 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9-inch pie plate. (Prep time: 5 minutes)
02 Step
Recipe View 10 mins In a medium bowl, whisk together the flour and 1/3 cup of sugar. Add the rhubarb, and toss gently to coat. Pour the rhubarb mixture evenly into the pie shell. (Prep time: 10 minutes)
03 Step
Recipe View 15 mins Bake in the preheated oven for 15 minutes. (Bake time: 15 minutes)
04 Step
Recipe View 10 mins While the rhubarb is baking, in a separate bowl, beat together the softened cream cheese, 1/3 cup of sugar, and the eggs until smooth and well combined. (Prep time: 10 minutes)
05 Step
Recipe View 2 mins Remove the pie from the oven. Carefully pour the cream cheese mixture over the partially baked rhubarb. (Prep time: 2 minutes)
06 Step
Recipe View 30 mins Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 30 minutes, or until the cream cheese layer is set and lightly golden. (Bake time: 30 minutes)
07 Step
Recipe View 5 mins While the pie is baking for the second time, prepare the topping: in a small bowl, whisk together the sour cream, 2 tablespoons of sugar, and vanilla extract until smooth. (Prep time: 5 minutes)
08 Step
Recipe View 3 mins Once the pie is done, remove it from the oven. Immediately spread the vanilla sour cream topping evenly over the hot pie. (Prep time: 3 minutes)
09 Step
Recipe View 2 hrs Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving. This allows the flavors to meld and the filling to set properly. (Cooling time: 2+ hours)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Catalina Hickle
Jun 21, 2025I've made this pie several times, and it's always a hit. Easy to follow and delicious!
Nolan Damore
Mar 2, 2025This recipe is a winner! The combination of the tart rhubarb, creamy cheese, and vanilla sour cream is divine.
Keeley Brown
Jan 28, 2025My family requests this pie for every holiday! It's become a new tradition.
Osbaldo Mills
Jan 7, 2025The sour cream topping really makes this pie special. It adds a wonderful tang that balances the sweetness perfectly.