Reviewed: Jul. 1, 2009

Made this one exactly as written. My husband told me to throw out our other strawberry/rhubarb cheesecake pie recipe. The lemon in the cheesecake is a nice addition to the strawberry and rhubarb flavors. Thank you, LeeAnn!

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Kim

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Reviewed: May 12, 2008

Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I did cut back to 4 tbsp of lemon juice in the cream cheese mixture (mainly because I didn't have very much on hand). It still came out great, and got rave reviews from my husband. I plan to try this with raspberries, too.

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PAMKAY

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Reviewed: Feb. 12, 2008

Very tasty! I had never used rhubarb before, and was pleasantly surprised. The rhubarb and lemon gave the pie a nice tart flavor. The only thing I changed was that I used 3 tbsp of lemon juice in the filling instead of 6.

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