Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Place pie crust in a 9-inch pie plate.
Stir ⅓ cup sugar and flour together in a large bowl until well combined; add rhubarb and toss to coat. Pour into pie crust.
Bake in the preheated oven for 15 minutes.
Meanwhile, beat cream cheese, eggs, and ⅓ cup sugar together in a medium bowl until well blended.
Remove pie from the oven; reduce the oven temperature to 350 degrees F (175 degrees C). Pour cream cheese mixture over rhubarb; continue baking 30 minutes more.
Meanwhile, stir sour cream, 2 tablespoons sugar, and vanilla extract together in a medium bowl until smooth.
Remove pie from the oven; immediately spread sour cream mixture over pie. Cool, then cut into wedges and serve.
Nutrition Facts (per serving)
| 379 | Calories |
| 25g | Fat |
| 34g | Carbs |
| 6g | Protein |
