an adaptation of the fatty, orange-colored salad dressing seen in Japanese eateries. Great spooned into hollowed-out cucumber rounds with sesame seeds and scallions on top, as a dip for celery sticks, or on iceberg lettuce. fat-free and vegan.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie shell
- ⅓ cup white sugar
- 1 tablespoon all-purpose flour
- 2 cups chopped fresh rhubarb
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup white sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.
- In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.
- Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 234 mg |
| Sugars | 20 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
If I could give it 3 1/2 stars I would. It made a very pretty 3 layer pie when cut. Good for anyone looking for a rhubarb dessert that wasn’t “too sweet.” The sour cream topping and cheesecake layer made an interesting combination with the rhubarb, but I think whipped cream on top instead of the sour cream topping would have been better. Also, the suggested 30 minutes of baking after adding the cheesecake layer seems far too long. My oven bakes at a fairly accurate temperature, and the cheesecake layer was perfectly set at only 15 minutes. Over all, it was okay, but probably not the first rhubarb recipe I would reach for.
This was very tasty and very easy!
This sounded like a good idea at the time, but the rhubarb doesn’t get cooked for long enough and the pie goes runny very quickly in the fridge.
Some of my family loved this, and some didn’t. They weren’t sure what to expect! 🙂 It’s almost like Rhubarb Cheesecake!
This is the first year I have grown my own rhubarb and I wanted to try a different recipe. I just love this pie…a cross between cheesecake and pie. The only thing I did different was, I used a graham cracker crust. Very easy and very yummy. I will be making this again!!!!
This pie is Sooooo YUMMY that it inspired me to write my first review on All Recipes. Hubby better hurry home or there may not be any left……No ice cream needed for this mouthwatering treat.
I’ve made this pie on my birthday for 2 years and it is always a hit. Once you try it you will never go back to any other rhubarb recipe, guaranteed….