Rhubarb Cream Cheese Pie

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.