Try this Rhubarb and Cream Cheese Pie recipe, or contribute your own.
Suggest a better descriptionCook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked pie shell. Bake 425F 10 minutes. Mix cream cheese, sugar and eggs until creamy. Pour on top of rhubarb. Filling will puff up as it bakes - if it completely fills the crust it will spill over. Instead of a decorative pie shell edge I pinch it every couple of inches to make it stand up. Bake at 350F for 30 minutes. If you bake it until the filling is lightly browned and the center looks done it will be over-cooked. Posted to MC-Recipe Digest V1 #674 by Peg Baldassari
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Serving Size: 1 Serving (1562g) | ||
Recipe Makes: 1 | ||
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Calories: 4476 | ||
Calories from Fat: 751 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.5g | 111 % | |
Saturated Fat 45.5g | 228 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 461mg | 142 % | |
Sodium 815.4mg | 28 % | |
Potassium 1490.3mg | 39 % | |
Total Carbohydrate 942.6g | 277 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 935.1g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4476
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