Your recipe sounds delicious, but under procedure you say "for topping, combine beat cream cheese, eggs and sugar" but in ingredients you list only the cheese, 1/2 c. water and whipped cream. How much eggs and sugar shld it be?

Molly's Favorite Rhubarb Custard Pie
Preheat Oven to 350 degrees
Combine 1 pound rhubarb cut into slices
1/2 c sugar
1/4 c flour
Spoon into unbaked pie shell
Combine in a small bowl:
3 large eggs
1/2 c sour cream
1/4 c sugar
1 teaspoon vanilla
Spoon topping over rhubarb & bake 50 mins. Molly's Mommm!

I made 2 rhubarb custard pies yesterday and gave one to a neighbor who just got here from Tucson. They love it . Also made 4 loaves of bread so gave them a loaf of that too. Just hope they don't think I am doing this every week..LOL

I grow my own and always make lots of rhubarb/strawberry jame. Yummy!

ok sorry let me type this again lol

Rhubarb Cream Cheese pie
1/4 c cornstarch
1 c sugar,
pinch salt,
3 c rhubarb sliced(fresh or frozen 1/2" pieces)
1 unbaked pie crust(9"

Topping
1 8oz, pkg cream cheese softened
2 eggs
1/2 c sugar

In a saucepan,combine the cornstarch,sugar and salt. Add water:stir until thoroughly combined.Add rhubarb. Cook,stirring often ,until mixture thickens.Pour into the pie shell:bake at 425 degrees for 10 minutes. Meanwhile, for the topping,beat cream cheese,eggs and sugar until smooth.Pour over pie to create like a top crust.Reduce oven to 325 degrees. Bake for 35 minutes or until set. Cool.Chill several hours or overnight.

Sorry about the first instructions.

I love rhubarb!!! I make rhubarb crisp.

I started making individual servings in large pyrex custard cups. Portion control or I'd eat 1/2 a recipe in 1 sitting!
Cut a few calories by using crushed graham crackers instead of pie crust. Still wonderful.

hank you, Molly! Will try it next week!
Hugs,
Terry in NY

Linda R - That sounds wonderful - get it would also make a dynamite holiday JAM worthy of gift giving. Gonna give it a try.. Thanks!

These pie recipes have my mouth watering! Can't wait to try them all.