Do you like the rhubarb pie at Joseph’s Family Restaurant? Well, we have the recipe.
About 18 years ago a reader asked about this, so we asked owner Joe Kohler (who recently announced he was retiring). Here is what we ran in the Eat section on May 9, 2004:
Q. Joseph’s Family Restaurant in Stillwater has the best rhubarb pie. I think the crust is a sugar cookie base and the top is cream cheese or sour cream. Can you get the recipe?
A. Owner Joe Kohler was happy to share the restaurant’s famous Rhubarb Delight recipe, just in time for rhubarb season.
JOSEPH’S DELICIOUS RHUBARB PIE
Makes 2 pies.
- 2 cups flour
- 1/2 cup sugar
- 1 cup butter
- 6 cups rhubarb, chopped
- 1 cup of sugar
- 2 tablespoons of flour
- 16 ounces cream cheese, softened
- 1 cup of sugar
- 2 eggs
- 1 cup sour cream
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons vanilla
To make the crust: Preheat the oven to 400 degrees. In a medium bowl, combine flour and sugar. Using a pastry blender or 2 forks, cut in the butter until the mixture is coarsely crumbed. Divide the mixture into two 8 or 9 inch pie pans. Pat mixture evenly into bottom and sides of pans. Put aside. (Note: do not bake this layer alone.)
To make the bottom filling: Combine rhubarb, sugar and flour. Pour half of the mixture into each crust. Bake for 15 minutes. Remove from oven.
To make the middle: In a mixing bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, beating until well blended. Spread mixture over rhubarb in each pie pan. Bake for 25 minutes. Cool slightly.
To make filling: Mix sour cream, sugar and vanilla until smooth. Spread over slightly cooled pies. Refrigerate until serving.