1 (9 inch) pie crust, baked
2 tablespoons lemon zest
2 tablespoons lemon zest
2 tablespoons lemon zest
3 tablespoons lemon zest
3 tablespoons white sugar
1 egg, beaten
4 ounces rhubarb, quartered
1 cup white sugar
2 tablespoons lemon juice
2 tablespoons lemon juice
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons lemon zest
1 teaspoon lemon zest
2 tablespoons lemon zest
1/2 cup butter
1 egg
1 (8 ounce) package cream cheese, softened
2 teaspoons all-purpose flour
1 egg
1 cup chopped rhubarb
1 cup nonfat sour cream
2 tablespoons mayonnaise
1 (1 ounce) package instant chocolate pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine lemon zest, lemon zest, lemon zest, lemon zest, sugar, egg, rhubarb, sugar and lemon juice.
Stir in the rhubarb, sour cream and mayonnaise. Mix well and spread mixture into baked pastry shell.
Bake in preheated oven for an additional 90 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 35 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking an additional 30 minutes.
While the pastry is baking, scoop cream cheese into a mixing bowl. Beat egg, sour cream and mayonnaise into cream cheese. Mix together and spread mixture into crust. Garnish with pecans.
While the pastry is baking, beat butter until fluffy. Stir in the flour and lightly grease both sides of an electric mixer bowl. Beat cream cheese into the butter mixture until well mixed. Mix egg and cream cheese into cream cheese mixture. Spread top with whipped cream.
Bake in preheated oven for 60 to 90 minutes, or until the top is golden brown. Cool, and frost with raspberry glaze, if desired.