Rhubarb Cream Cheese Pie

In my many endeavours to use rhubarb without ending up with something that is both too sweet and sour at the same time, on June 12th I concocted this Rhubarb Cream Cheese Pie. I think the richness of the cream cheese managed to balance the tartness and sweetness.

Here's the recipe, as best as I can remember it.

Rhubarb Cream Cheese Pie

A.

1/4 C cornstarch

3/4 C sugar

1 pinch salt

3 C chopped Rhubarb

B.

4 oz (half brick) cream cheese

1 egg

1/4 C sugar

C. Double Crust Pie Dough

(3C flour, 2 Tbsp sugar, pinch salt, 10 oz solid fat, 8-10 Tbsp ice water - make this using whatever your preferred method is; I usually do half butter half Tenderflake lard for the fat)

1. Mix A together in a bowl

2. Whisk B together in a separate bowl until smooth (-ish)

3. Pour A into the bottom crust, then pour B in over it

4. Add the top of the pie crust in a lattice

5. Bake at 425 F for 10 minutes, then at 375 F for an additional 30-40 minutes (place tinfoil on top to prevent the top from browning too much)