This Rhubarb Cheesecake Pie is the perfect springtime dessert! It has a buttery and flaky crust filled with a deliciously sweet and tangy rhubarb filling.
Rhubarb | Sugar | Cornstarch Lemon Juice | Pie Shell Cream Cheese | Sour Cream Eggs | Vanilla | Salt
Combine the sugar, cornstarch, and salt. Stir in the rhubarb and lemon juice until the liquid is free of lumps, then bring to a boil.
Reduce to a simmer and cook until thickened, then pour into the prepared pie shell and bake for 10 minutes.
While the pie is baking, beat the cream cheese, sour cream, and sugar until smooth, then stir in the eggs and vanilla.
Pour the filling over the rhubarb and bake for another 35 minutes. Then chill in the refrigerator for 3 hours or overnight.