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!
RHUBARB CREAM DELIGHT DESSERT
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.
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.
12 ounces cream cheese, softened
1/2 cup sugar
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.
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!