Anchorage Alaska’s Summer 2013 was phenomenal for growing rhubarb. This is the first year we have had rhubarb all summer. June was extremely hot so I watered the rhubarb. It thrived. August was wet. The rhubarb loved it and continued to produce. I used the last of the rhubarb in the following fantastic recipe. As tasty as the recipe is I do not recommend it for breakfast.
Enjoy as a dessert!
Rhubarb Cream Cheese Pie
- 4 cups chopped rhubarb
- 1 ½ cups sugar
- 4 tsp. cornstarch
- ½ tsp salt
- 1 piecrust for 9” pan
- 8 oz cream cheese
- 2 eggs
- 1 cup sour cream
- sliced almonds
In a sauce pan stir together rhubarb, 1 cup sugar, cornstarch and salt. Cook over slow heat until rhubarb is tender.
Put piecrust in pie pan. Pour rhubarb mixture over crust. Bake at 425 degrees for 10 minutes.
Mix cream cheese, ½ cup sugar and beaten eggs.
After pie has baked for 10 minutes, pour cream cheese mixture over the hot pie. Bake pie at 350 degrees for 35 minutes.
Chill pie until it is completely cool.
Pour the sour cream over the top. Put the sliced almonds over the sour cream.
Store any remaining pie in refrigerator.