Microwave Rhubarb Cream Pie
1 (3 oz.) pkg. cream cheese
3 c. sliced rhubarb
1 c. sugar
3 tbsp. flour
3 eggs, well beaten
1/4 tsp. nutmeg, if desired
Whipped cream or topping
9-inch baked pastry shell
Soften cream cheese in microwave on high 30 to 45 seconds. Spread
evenly over crust; set aside. Combine rhubarb, sugar and flour in
1-quart bowl. Microwave on high uncovered 4 to 5 minutes or until
mixture boils and thickens, stirring once or twice. Beat eggs,
slowly mix eggs into hot rhubarb, mixing well. Pour mixture into
crust, spreading evenly. Microwave on high, uncovered, 1-1/2 to 2
minutes or until filling is just about set. Refrigerate. Top with
whipped cream just before serving.
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