*  Exported from  MasterCook  *
 
                          Cream Cheese Rhubarb Pie
 
 Recipe By     : Country Woman Magazine, Mar.'93/AOL/R. Banghart
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cream Cheese                     Nuts
                 Pies                             Rhubarb
 
   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      unbaked       pie shell -- nine inch
                         TOPPING:
    8      ounce pkg.    cream cheese
      1/2  cup           water
                         whipped cream
                         slice almonds
 
 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. Cool.
 Chill several hours or overnight. Garnish with shipped cream and almonds.
 
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 NOTES : A delicious, unusual rhubarb pie.

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