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Chee See Rhubarb Pie Recipe


2005 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category and Best of Show


  • 1 - 9" deep dish unbaked pie crust
  • Bottom Layer:
  • 5 c. fresh rhubarb, chunked
  • 3 Tbsp. cornstarch
  • Dash salt
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • Top layer:
  • 8 oz. cream cheese
  • 2 eggs
  • 3 Tbsp. granulated sugar
  • 3 Tbsp. brown sugar
  • 1/2 tsp. grated lemon peel
  • Garnish:
  • 1 c. sour cream
  • Almonds for garnish


Preheat oven to 425 degrees. Mix the following for the top layer in a small mixer bowl: cream cheese, eggs, 3 Tablespoons granulated sugar, 3 Tablespoons brown sugar and grated lemon peel. Beat until smooth then set aside. Next, in a 4-quart sauce pan place the rhubarb, cornstarch, salt, brown sugar and granulated sugar. Cook over medium heat, stirring occasionally until the mixture thickens and boils. Remove from heat and pour into the prepared pie crust. Bake in a 425 degree oven for 10 minutes. Remove pie from oven and lower temperature to 350 degrees. Pour cream cheese mixture over rhubarb in crust. Bake at 350 degrees for 30-35 minutes, or until set. Top with sour cream immediately after removing from oven. Cool completely. Garnish with almonds before serving.

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