| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 3 tablespoons sugar |
| 3 |
tb |
Cornstarch |
| 4 |
c |
Rhubarb; (1-inch pieces) |
|
|
GRAHAM CRUST (RECIPE FOLLOWS): |
| 2 |
pk |
(small) (3 oz. each) cream cheese |
| 2 |
lg |
Eggs |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
INSTRUCTIONS
In a 2- to 3-quart pan, mix 3/4 Cup sugar and cornstarch; add rhubarb and 1
tablespoon water. Stir often over medium heat until mixture comes to a full
boil. Pour rhubarb mixture into crust.
With a mixer or a food processor, smoothly blend cream cheese, eggs,
vanilla, and 6 tablespoons sugar; pour over rhubarb.
Bake in 350 oven until filling appears set in center when pan is gently
shaken, about 20 minutes. Mix sour cream with remaining 1 tablespoon sugar;
spread evenly over filling. Bake until topping is set when gently shaken,
about 5 minutes. Let cool, then cover and chill at least 2 hours or until
next day. Cut into wedges. Serves 9 to 12. - Shirley Von Glendora, Calif.
Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg sodium; 67
mg chol.
Graham crust. In a blender or food processor, whirl 18 graham cracker
squares, broken into pieces, to make fine crumbs (you should have about 1
cup). Pour crumbs into a 9-inch pie pan. Mix in 3 tablespoons melted butter
or margarine. Press mixture firmly over bottom and up sides of pan. Bake in
a 350 oven until darker brown at rim, 8 to 10 minutes.
Recipe by: Sunset Magazine (Feb. 1991) Posted to MC-Recipe Digest V1 #740
by C4 <c4@groupz.net> on Aug 13, 1997
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