Directions:
- Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
- In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
- Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.84 Kcal (1582 kJ) | ||
| Calories from fat | 212.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.63g | 36% | |
|---|---|---|---|
| Cholesterol | 108.16mg | 36% | |
| Sodium | 278.58mg | 12% | |
| Potassium | 152.35mg | 3% | |
| Total Carbs | 35.1g | 12% | |
| Sugars | 16.56g | 66% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 154.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 216.76 Kcal (908 kJ) | ||
| Calories from fat | 121.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 36% | |
|---|---|---|---|
| Cholesterol | 62.05mg | 36% | |
| Sodium | 159.82mg | 12% | |
| Potassium | 87.41mg | 3% | |
| Total Carbs | 20.13g | 12% | |
| Sugars | 9.5g | 66% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 4.04g | 14% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 88.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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