Schnecksville Fair Refreshing Rhubarb Dessert Contest
First Place Winner was Kathy Wright of Schnecksville
Cream Cheese Rhubarb Pie
1/4 cup cornstarch
1 cup sugar
1/2 cup water
3 cups rhubarb (cut in 1/2-inch pieces)
1 8 oz. package cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 tsp. vanilla
Preheat oven to 425º
Filling: Stir cornstarch and sugar in saucepan until mixed. Stir in water until well blended. Add rhubarb. Cook over medium heat, stirring often, until mixture boils and becomes thickened. Pour the mixture into crust and bake 10 minutes. Reduce heat to 325º. Remove from oven and add topping.
Topping: Beat cream cheese and sugar until smooth. Beat in eggs, sour cream and vanilla. Spoon mixture over baked rhubarb.
Bake at 325º for 30-35 minutes or until topping is set. Cool on a wire rack to room temperature and chill well. Garnish with whipped cream and refrigerate.
1 cup heavy whipping cream
2 T. confectioners sugar
2 tsp. almond extract
In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and almond extract; beat until soft peaks form. Store in the refrigerator.