Liliana Mott
1 - 9 inch pie crust - unbaked
Filling:
1/2 c. cornstarch
1 c. sugar
1/8 t. salt
1/2 c. water
3 c. chopped fresh rhubarb
Topping:
1 - 8 oz package cream cheese, softened
1/2 c. sugar
2 eggs
1/4 c. sour cream
1 t. vanilla
Whipped Cream
Preheat oven to 425F
Make or buy a pie crust and put into pie pan
Filling: Stir cornstarch, sugar and salt in saucepan until well mixed. Stir in water until well blended. Add rhubarb. Cook over medium heat, stirring often, until mixture boils and thickens. Pour mixture into prepared crust. Bake 10 minutes at 425F. Then reduce heat to 325F. Remove pie from oven and add topping.
Topping: Beat cream cheese and sugar in a bowl until smooth. Beat in eggs, sour cream and vanilla. Spoon mixture over baked rhubarb filling. Bake at 325F for 30-35 minutes or until topping is set. Remove from oven; cool on a wire rack to room temperature, then refrigerate and chill well before serving. Garnish with sweetened whipped cream.
Refrigerate leftovers.
