Rhubarb's early appearance in the garden is a welcome sight after a long winter. Early settlers to North America considered it an aid to digestion and good health after a winter of eating preserved foods.
The creamy baked topping on this pie is a perfect foil for the tart, fruity rhubarb filling. Although the recipe calls for an unbaked pie crust, I used a graham crust since I didn't feel like making pie pastry. We'll see how it turns out when I cut the pie. (edited to add: turned out just fine)
Rhubarb Cream Cheese Pie
Preheat oven to 425 degrees (F).
1 uncooked pie crust (10 inch)
Line a deep 10 inch pie plate with the pie crust and set aside.
1 cup sugar
1/4 cup cornstarch
1/3 cup water
3-4 cups chopped fresh rhubarb (cut into 1/2 inch sized pieces)
In a medium saucepan mix the sugar and cornstarch. Add the water and stir to combine. Stir in the fresh rhubarb. Cook over medium high heat, stirring almost constantly, until the mixture thickens and turns clear.
Pour rhubarb mixture into pie shell and bake for 10 minutes.
While the pie bakes, prepare the topping.
1 package (8 oz) softened cream cheese
1/2 cup sugar
1 teaspoon vanilla
Mix the cream cheese and sugar until creamy. Add the eggs, one at a time and beat until smooth.
Pour over the hot rhubarb.
Reduce the oven heat to 325 degrees. Return the pie to the oven and bake for 35-40 minutes. The topping should be golden brown.
Cool thoroughly and serve with freshly whipped cream.