It's rhubarb time and I thought I would share my favorite rhubarb pie recipe. I found this several years ago in a 4H cookbook. So you know it's got to be good.
Rhubarb Cream Cheese Pie
1 # rhubarb, cut in 1/2 inch slices
3/4 c. sugar
2 1/2 Tbsp. tapioca
1/4 tsp. salt
1 (9 inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese, softened
1/2 c sugar
1 c. sour cream
1 tsp. vanilla
2 Tbsp. sugar
Combine rhubarb, 3/4 c. sugar and tapioca in saucepan. Allow to stand until moistened. Set over low heat to further extract juice from rhubarb. Cover and cook over moderate heat until tender and tapioca is almost clear. Cool.
Beat in eggs, one at a time, beating only to blend. Blend in salt. Arrange this filling in the pastry shell.
Beat the cream cheese and 1/2 c. sugar together. Spread over the top of the rhubarb mixture.
Bake at 350 degrees for 30 - 35 minutes. Cool on a wire rack.
Before serving, spread or dollop with the sour cream topping.
This is definitely a winner!!! You can see it is disappearing fast.