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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rhubarb Delight Pie Recipe

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This recipe for Rhubarb Delight Pie is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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