Recipe by: Country Woman Magazine, Mar.'93/AOL/R. Banghart In a saucepan,
combine the cornstarch, sugar and salt. Add water and stir until well
combined. Add rhubarb. Cook, stirring often until moxture boils and
thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile for
topping, beat cream cheese, eggs and sugar until smooth. Pour over pie.
Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Coo
Chill several hours or overnight. Garnish with shipped cream and almonds.
Posted to Master Cook Recipes List, Digest #109
Date: Tue, 4 Jun 1996 21:40:12 -0400
From: Bobb1744@aol.com
A Message from our Provider:
“Trading in futures? What about yours in heaven?”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!