Thursday, May 29, 2008

RHUBARB CREAM DELIGHT DESSERT

My sister gave me fantastic organic rhubarb from her garden so here is the promised
rhubarb pie recipe I mentioned before. I doubled the recipe and made 2 pies at once
so I could give one to my sister and her family for giving me the rhubarb.

I think what makes this so good is that it has 3 layers and they alternate tart, sweet,
then tart. The crust is also very good, buttery and sweet. For you folks that don't bake
a lot and are not used to buttery crusts--this crust takes a little bit to fit into the pie
plate. Just be patient, keep your fingers floured and keep working it. It will eventually
even out into the plate and look really nice. Also try to get it up and over the edges of
the pie plate a bit so that it won't shrink back when cooked.

One thing I have to emphasize with this particular dessert--you must use a 10 inch
pie plate. If you don't it will overflow and burn all over your oven and you will have
to chisel the carmelized sugar away the next day. Yes, I am speaking from experience!
That and make certain your rhubarb is ripe and ready to use so the pie has the most
flavor. Truly delicious!




Yummy!


RHUBARB CREAM DELIGHT DESSERT

CRUST
1 cup flour
1/4 cup granulated sugar
1/2 cup butter

Mix flour, sugar and butter; pat into 10 inch pie plate and set aside.

RHUBARB LAYER
3 cups fresh rhubarb, cut in 1/2 inch pieces
1/2 cup sugar
1 Tablespoon flour

Combine rhubarb, sugar and flour; toss lightly and pour into crust.
Bake at 375 degrees for about 15 minutes.

CREAM LAYER
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs

While crust w/rhubarb is cooking beat cream cheese until creamy
(no lumps!) and add sugar. Beat until fluffy. Beat in eggs one at a
time, then pour over hot rhubarb layer. Bake at 350 degrees for
about 30 minutes or until almost set.

TOPPING
8 ounces dairy sour cream
2 Tablespoons sugar
1 teaspoon vanilla

Combine topping ingredients and spread carefully over hot layers.
Chill before serving to allow pie to set up. Pie is easier to cut with
a sharp knife run under hot water between cutting pieces. Enjoy!

5 comments:

Karen Deborah said...

I'm chewing my hands,...
that looks soooooo goood. One of my favorites is strawberry rhubarb. You are an awesome cook.

Laura ~Peach~ said...

DROOLLLLLLLLLLL
my favorites are strawberry rhubarb and Gooseberry cobbler... and here I don't get either WAHHHHHH WAHHHHHH
HUgs
LAura

Our Red House said...

I have to try this. I have to cut the rhubarb back this week anyway as it won't grow over the cooler months.

Yummo!

Kate

PS I think your photos are great, but the top one of the baby girl is priceless. What a cutie!

Pam said...

I saw this earlier this week, but I am going to print it to give to my mom. She is always looking for something fun to do with their rhubarb.
Will let you know if she does it sometime. It looks great and I LOVE the last photo, precious!

Gill - That British Woman said...

that sounds so good, its a shame I don't have either cream cheese or sour cream on hand.........I wonder if this will be good with peaches?