1 Picture
Ingredients
- .25 c corn starch
- 1 c sugar
- .25 tsp salt
- .5 c water
- 3 c rhubarb
- 1 pkg cream cheese
- 2 eggs
- .5 c sugar
- 1 deep dish pie shell
Details
Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Pre bake the pie shell. In a saucepan cook the cornstarch,sugar,salt,water and rhubarb til thickened. Pour into the pieshell and bake at 425 degrees for 10 mins.
Step 2
Turn oven down to 325 degrees.Beat together the cream cheese,eggs, and sugar til smooth, and pour over the rhubarb mixture.
Step 3
Bake 30-35 mins. Cool completely before serving.
I use the rhubarb I chop and freeze, in premeasured 3 c baggies. No need to thaw or anything before using.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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