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 shipped cream and almonds. Posted to Master Cook Recipes List, Digest #109 Date: Tue, 4 Jun 1996 21:40:12 -0400 From: Bobb1744@aol.com
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20.6mg||6 %|
|Sodium 6.4mg||0 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 77.2g|
|Protein 0.3g||0 %|
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Calories per serving: 350
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