Title: Rhubarb and Cream Cheese Pie
Categories: Dessert Fruit Pie
Yield: 4 Servings

1		Graham Cracker Crust
		(10-inch), baked

FILLING: 2 Tbl quick-cooking tapioca 4 cups rhubarb (about 1 pound), cut into 3/4-inch dice 1/2 cup sugar

TOPPING: 8 ounces cream cheese 6 Tbl plus 1/4 cup of sugar 1 Tbl all-purpose flour 2 large eggs, at room temperature 2 tsp vanilla extract 1 1/2 cups sour cream

Soften the cream cheese for about 2 hours at room temperature. Have the crust ready. Preheat the oven to 325F.

Stir together the tapioca, rhubarb and sugar with 2 tablespoons of water in a nonreactive saucepan; let sit for 5 minutes. Cover and cook over low heat, stirring occasionally, for about 10 minutes, until the rhubarb begins to release its liquid. Increase the heat to medium-low and cook until the mixture begins to bubble gently. Uncover and simmer, stirring constantly, for about 5 minutes, until the rhubarb softens and the mixture thickens. Set aside to cool while preparing the cheesecake topping.

Mix the cream cheese in a large bowl with an electric mixer at low speed until smooth. Add 6 tablespoons of sugar and mix until smooth. Mix in the flour and agg the eggs, mixing just until the batter is smooth then mix in 1 teaspoon of the vanilla.

Spread the cooled rhubarb filling over the crumb crust and pour the cream cheese batter evenly over the top. Bake for about 25 minutes in the preheated oven until the top is set if given a gentle shake. Remove from the oven and let sit for 5 minutes.

Meanwhile, mix the sour cream with the remaining 1/4 cup of sugar and 1 teaspoon of vanilla. Spread the mixture over the partially baked pie. Return to the oven and bake for another 5 minutes. Cool the pie to room temperature, then cover loosely with aluminum foil and chill in the refrigerator for at least 6 hours or overnight. Store in the refrigerator for up to 2 days. Serve cold.

Makes 8 to 10 servings.

Per Serving: 456 Calories, 47 g Carbohydrates, 123 mg Cholesterol, 7 g Protein, 28 g Fat, 17 g Saturated Fat, 128 mg Sodium.

[Simply Red - Rhubarb; Elinor Klivans] [The Washington Post; April 1, 1998]

Posted by Fred Peters. From: Fred Peters Date: 07-14-98 (13:03) The Once And Future Legend (1) Cooking

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