I just got back from an incredible trip to New York with John and my parents. Our reason for traveling there was to see my brother graduate from college. I, however, had a secret mission to visit as many bakeries as possible.
My brother successfully walked across the stage, and I successfully stuffed my face with baked goods. We went to bakeries all over the city. If there was a baguette or a biscuit in the window of a shop between Brooklyn and the Bronx, I was there. I tried bread sticks, cookies, croissants, pies and muffins. Ironically, I found my favorite place on the same block as my brother’s apartment in Williamsburg.
The Blue Stove is a vintage-y coffee shop and bakery that specializes in pies. I was in the city for four days and visited this place three times. They had rich bacon and caramelized onion quiche, creative little hand pies filled with pears and blue cheese and big blueberry muffins. I ended up buying three pies because they make them in a mini size, and who can resist bringing one of those home with your coffee.
Before we left on this trip I made my first pie of the summer. I had been drooling over all the rhubarb recipes I was seeing and couldn’t wait to decide on one when I finally found some of the bright pink stalks at the farmers’ market.
The chunky rhubarb filling is a delicious surprise under the creamy cheese custard, and the fresh strawberries on top are a must. I think the pie is best served chilled, which is perfect for the steamy days ahead.
Rhubarb Cream Cheese Pie with Strawberries
1 9″ pie crust, prebaked and cooled
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 pounds rhubarb, trimmed and thinly sliced
12 oz cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups fresh strawberries, hulled and sliced or halved or whatever you want
confectioners sugar for dusting
- Preheat oven to 425°F.
- Combine the sugar and cornstarch in a large bowl and add the rhubarb. Toss until evenly coated.
- Spoon rhubarb mixture into pie crust and bake for 15 minutes, remove pie from oven and turn temperature down to 350°F.
- Meanwhile, make the custard by beating the cream cheese and sugar in a mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Beat the eggs slightly in a small bowl and add them a little at a time to the cream cheese. Beat until smooth after each addition and scrape sides of bowl often. Stir in the vanilla and salt.
- Pour the custard into the pie and spread evenly over the rhubarb. Return pie to oven and bake 25-30 minutes. Custard will puff up and still be slightly wobbly in the center. Cool to room temperature on wire rack.
- Pie can be served at room temperature or chilled until ready. Top with the sliced strawberries and dust with confectioners sugar just before serving.