How To make Cream Cheese Rhubarb Pie
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb
in 1/2" pieces
1 unbaked pie shell :
nine inch
TOPPING: 8 ounce pkg. cream cheese
1/2 cup water
whipped cream slice almonds
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. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.
How To make Cream Cheese Rhubarb Pie's Videos
Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe
Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!
How to make rhubarb cheesecake traybake - a spring recipe from the National Trust
Top National Trust chef Clive Goudercourt shows how to make a tasty rhubarb cheesecake traybake, as served in National Trust restaurants across the country, using seasonal spring ingredients.
For a full spring menu try combining this recipe with a starter of spring vegetable soup and a main course of chicken and leek pie.
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Strawberry Rhubarb Cheesecake
Today I'm making a Strawberry Rhubarb Cheesecake in my Magic Bullet.....wellllll.....I said I would share recipes even if they were Fails... this one wasn't a complete fail, it was just me who messed it up, but in the end...It was still delicious.
Ingredients:
2 blocks of cream cheese
3 eggs
¼ cup of plain Greek yogurt
2 tsp of vanilla
splash of lemon juice
½ cup of sugar
2 cups of cookie crumbs
2 tbsp of melted butter
4 cups of chopped rhubarb
2 cups of strawberries
¼ cup of sugar
½ of a squeezed lemon with pulp and lemon zest if you want to add it
Pinch of salt
Directions:
Make your base first:
1. Mix your 2 cups of cookie crumbs with 2 tbsp of melted butter.
2. Lightly pat them down in your cake pan.
3. Set it in your freezer or fridge until ready to use.
Strawberry Rhubarb Sauce:
1. Wash and dry your rhubarb and strawberries.
2. Chop up you rhubarb and strawberries and put them in a pot.
3. Add you ½ a lemon, ¼ cup of sugar and pinch of salt.
4. Give it a mix and then put it on the stove and cook it down.
5. Remove from the stove and let it cool before using.
Cheesecake:
1. Mix your cream cheese, eggs and yogurt together.
2. Add your vanilla and lemon juice and give it a mix.
3. Add your sugar, give it a mix until smooth.
4. Really it doesn't matter which order you do these in. Put it all in one bowl and mix if you want.
Put it all together:
1. Pre-heat your oven to 350℉
2. DO NOT USE A WATER BATH
3. Remove your cheesecake base from the fridge/freezer
4. Alternate adding your cheese cake and your strawberry rhubarb to the base and swirl them together
5. Put your cheesecake into the oven for an hour. You may need to leave it in longer.
6. Check it with a toothpick. if it comes out clean it's done.
7. Turn your oven off and leave it in the oven until it's completely cooled.
8. Put it in the fridge for a few hours or over night.
9. Cut it into pieces, warm up some of your strawberry rhubarb sauce and pour a little over a piece of cheesecake and top with whipped cream.
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Rhubarb Cheesecake Bars Recipe
The recipe for my Rhubarb Cheesecake Bars is available here
Hi lovelies, it has been a long time since I shared my last cake recipe. So I thought it is about time to share one and today I want to honour the current rhubarb season and share a delicious Rhubarb Cheesecake Bars recipe with you. This cake is a beautiful combination of a moist cake layer and a cheesecake with the addition of rhubarb. It is a great treat to enjoy with your tea or coffee :) Happy Baking Lovelies! :)
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#inthekitchenwithelisa #rhubarb #rhubarbbars
Strawberry-Rhubarb Pretzel Pie | Southern Living
Remember that strawberry-pretzel salad that showed up at every church supper? We’ve turned it into your new favorite pie with a salty-sweet pretzel crust and added zip from rhubarb. We all love our classic desserts, but sometimes it is fun to change them up a bit and create something new. The frozen strawberries used in the traditional recipe are fine if it is the middle of winter but, since plump, fresh berries available at the Farmers’ Market, we thought they would make a delicious change to this pie.
Get the recipe:
Ingredients:
CRUST
1 1/2 cups finely crushed pretzel sticks; 1/4 cup packed light brown sugar; 6 tablespoons butter
FILLING
1 (8-oz.) pkg. cream cheese; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 cup heavy cream
TOPPING
2 cups water; 6 tablespoons granulated sugar; 8 ounces fresh or frozen rhubarb; 3 tablespoons strawberry jam; 2 cups sliced strawberries
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Cooking With Ruth: Episode 33 Rhubarb Bars
Ruth bakes a summery treat in this episode, featuring rhubarb and a dollop of whipped cream. :)