Ingredients
- 4 s rhubarb
- 1 sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 10-inch unbaked pie shell
- 2 eggs
- 1/2 sugar
- 1 (8 oz.) pkg. cream cheese
- 1 cultured sour cream
Directions
Preheat oven to 425°. In medium saucepan, cook rhubarb, sugar, cornstarch and salt over medium heat, stirring often until mixture thickens. Pour into unbaked pie shell. Bake 10 minutes; remove from oven. In small bowl, combine eggs, sugar and cream cheese; beat until smooth. Pour over rhubarb. Bake at 350° 30 minutes more or until set. Cool. Spread sour cream on top of pie and chill. Garnish with slivered almonds.
Patsy Schmuki
Navarre, Ohio
