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Chee-See Rhubarb Pie Recipe


Best of show and 1st place rhubarb pie division (2005).


  • 1-9" deep dish unbacked pie crust
  • 5 cups fresh rhubarb, chunked
  • 3 tbsp. cornstarch
  • Dash salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1-8 oz. package cream cheese
  • 2 eggs
  • 3 tbsp. sugar
  • 3 tbsp. brown sugar
  • 1/2 teaspoon grated lemon peel
  • 1 cup sour cream
  • Almonds for garnish


Preheat oven to 425 degrees. In a 4-quart sauce-pot place rhubarb, cornstarch, salt, 1/2 cup brown sugar and 1/2 cup sugar. Cook over medium heat, stirring occasionally until the mixture thickens and boils. Remove from heat. Pour into the prepared pie crust and bake in a 425 degree oven for 10 minutes. Remove pie from oven and lower temperature to 350 degrees. In a small mixer bowl beat the cream cheese, grated lemon rind, eggs, 3 tbsp. sugar and 3 tbsp. brown sugar. Beat until smooth. Pour over rhubarb in crust. Bake at 350 degrees for 30-35 minutes, or until set.

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