How To make Rhubarb and Cream Cheese Pie
3 Cups rhubarb in 1" pieces
or chopped fine
1 Cup sugar
4 Tbsp. cornstarch
1/2 Tsp. Salt
1 Pkg. Cream cheese :
(8 oz.)
1/2 Cup sugar
1 Large egg
Cook 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.
How To make Rhubarb and Cream Cheese Pie's Videos
Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits
Here is what you'll need!
Servings: 12 mini cobblers
INGREDIENTS
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
12 jam jars
PREPARATION
1. Preheat oven to 450˚F (230˚C)
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
How to Make Rhubarb Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Rhubarb Cheesecake at:
Discover the delicious balance of tart and sweet in this creamy and decadent rhubarb cheesecake. Upon a simple crust of flour, sugar and butter, pour a mixture of rhubarb, sugar and flour and bake. Then top with cream cheese, sugar and eggs and bake some more. Then finish with a smooth sour cream topping and give in to the temptation!
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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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Recipe Rhubarb Cheese Pie
Recipe - Rhubarb Cheese Pie
INGREDIENTS:
●1 (9 inch) unbaked pie shell
●1 tablespoon all-purpose flour
●2 cups chopped fresh rhubarb
●1 (8 ounce) package cream cheese, softened
●1/3 cup white sugar
●2 eggs
●1 cup sour cream
●2 tablespoons white sugar
●1 teaspoon vanilla extract
Making Rhubarb Cream Cheese Cake.wmv
Nothing says summer is here like the arrival of rhubarb! We mixed this tart ingredient into a rich and moist cake made with butter and cream cheese. Recipe and more at
How To Make Strawberry Rhubarb Cheesecake
This such an easy pie to make and one that won't last long at any gatherings. Hope you like.
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Filling
- 1 package cream cheese softened
- 1 large egg
- 1/2 teaspoon vanilla
- 1/4 cup sugar
Topping
- 1 cup chopped Rhubarb
- 1 cup chopped strawberries
- 1/2 cup sugar