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Rhubarb Delight Pie Recipe

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This recipe for Rhubarb Delight Pie, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dar's neighbor, Peggy
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 c. flour
1/2 c. sugar
1 c. butter
Filling
6 c. rhubarb
1 c. sugar
2 T. flour
Middle
16 oz. (2 pkg.) cream cheese, softened
1 c. sugar
2 eggs
Topping
1 c. sour cream
1/4 c. plus 1 T sugar
2 t. vanilla

Directions:
Directions:
Crust: Preheat oven to 400 degrees . In medium bowl, mix together flour and sugar. Using a pastry cutter, blend in butter until mixture is in coarse crumbs. Divide between to 8 or 9 inch pie plates and pat mixture evenly on bottom and up the sides. Set aside.
Filling: Combine rhubarb, sugar and flour. Pour half of mixture into each crust. Bake for 15 minutes. Remove from the oven.
Middle: In mixing bowl, beat together cream cheese and sugar until fluffy. Add eggs one at a time, beating until thoroughly combined. Spread mixture over the top of the rhubarb in each pie tin. Bake for 25 minutes. Cool slightly (10 min. or so)
Topping: Combine sour cream, sugar and vanilla until smooth. Spread over slightly cooled pies. Refrigerate until serving.

Personal Notes:
Personal Notes:
I have halved this recipe and made only one pie, and I do use light cream cheese and sour cream.

 

 

 

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