Recipe - Cream Cheese Rhubarb Pie

One fourth cup Cornstarch
1 cup Sugar
1 pn Salt
One half cup Water
3 cup Sliced fresh or frozen
Rhubarb; in 1/2" pieces
1 Pie shell; nine inch, unbake
Topping:
1 pack (8oz) cream cheese
One half cup Water
Whipped cream
Slice almonds

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