*  Exported from  MasterCook  *

                         Cream Cheese Rhubarb Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Nuts                             Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           cornstarch
   1      cup           sugar
   1      pinch         salt
     1/2  cup           water
   3      cups          sliced fresh or frozen
                        rhubarb -- in 1/2" pieces
   1                    pie shell -- nine inch, unbake
                        ***TOPPING***
   1      package       cream cheese -- (8-oz)
     1/2  cup           water
                        whipped cream
   1      slice         almonds

Recipe by: Country Woman Magazine, Mar.'93/AOL/R.  Banghart In a saucepan,
combine the cornstarch, sugar and salt.  Add water and stir until well
combined.  Add rhubarb.  Cook, stirring often until moxture boils and
thickens.  Pour into pie shell.  Bake at 425 F.  for 10 minutes.  Meanwhile for
topping, beat cream cheese, eggs and sugar until smooth.  Pour over pie.
Return to oven.  Reduce heat to 325 F.  Bake for 35 minutes or until set.  Coo
Chill several hours or overnight.  Garnish with whipped cream and almonds.


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