Ingredients and Weight:
- Rhubarb, 1 pound (500 grams), diced
- Sugar, 1 cup (200 grams)
- Cornstarch, 2 tablespoons (30 grams)
- Salt, 1/4 teaspoon (2 grams)
- Lemon juice, 1 столовая ложка (15 мл)
- Cream cheese, 8 ounces (225 grams), softened
- Sour cream, 1/2 cup (125 grams)
- Eggs, 2 large
- Vanilla extract, 1 teaspoon (5 ml)
- Pie crust, 9-inch (23-centimeter)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, sugar, cornstarch, salt, and lemon juice. Let stand for 15 minutes, or until rhubarb releases its juices.
- In a separate bowl, beat cream cheese, sour cream, eggs, and vanilla until smooth.
- Spread rhubarb filling into the pie crust. Pour cream cheese filling over the rhubarb.
- Bake for 45-50 minutes, or until cream cheese filling is set and rhubarb is tender.
- Let cool before serving.
Nutritional Information:
- Calories: 300 per slice
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 7 grams
Dish Characteristics:
- Creamy, cheesy center
- Tart, tangy rhubarb filling
- Flaky, buttery crust
User Comments:
- "This pie is a perfect balance of sweet and tangy."
- "The cream cheese filling is so rich and delicious."
- "I love the crispy crust and the chewy rhubarb."
Special Precautions and Tips:
- If rhubarb is not available in supermarkets, you can substitute frozen or canned rhubarb. Thaw frozen rhubarb before using.
- Be careful not to overbake the pie, as the cream cheese filling can become dry and rubbery.
- Let the pie cool completely before cutting into it to prevent the filling from running out.
