Rhubarb Cream Delight Pie

Ingredients

  • 1 c. unbleached all-purpose flour
  • 1/4 c. white sugar
  • 1/2 c. cold butter (or light butter)
  • 3 c. sliced fresh rhubarb (1/2” pieces)
  • 1/2 c. white sugar
  • 1 Tbls. unbleached all-purpose flour
  • 12 oz. low fat cream cheese, softened
  • 1/2 c. white sugar
  • 2 eggs
  • 8 oz. low fat sour cream
  • 2 Tbls. white sugar
  • 1 t. vanilla extract

Instructions

For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into a 10-inch pie plate and set aside.

For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees for 15 minutes. Lower oven temp to 350 degrees.

Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350 degrees for 25-30 minutes or until almost set. Remove to a wire rack.

Combine topping ingredients; carefully spread over hot cream layer. Cool completely and then refrigerate until serving.

NOTE: You can also substitute rhubarb layer with 2 c. rhubarb and 1 c. sliced strawberries.