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Reviewed: Jul. 18, 2008

I never thought of using rhubarb this way, but it came out fabulous!!!

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Sharyl R.

	Cooking Level: Expert Home Town: Leduc, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Jun. 11, 2008

Even people that do not like rhubarb LOVE this pie! Thank you for posting this great recipe, I found it in Woman's Day in 1964, lost the recipe after trying it. I'm so happy to locate this flavorful pie recipe again. Everyone should try it!

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Kendra Jean

	Cooking Level: Intermediate Home Town: Conneaut, Ohio, USA Living In: Crawford, West Virginia, USA
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Reviewed: Apr. 28, 2008

I made this yesterday. It was alright but I made the mistake of using a premade graham cracker crust & with just the rhubarb in it at 400* it burnt the top edge...not a pretty sight! Will try again a homemade pastry crust.

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SUSIE-CHAPSTICK


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Reviewed: May 10, 2007

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust, and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust.

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Double-Oven Lovin'

	Cooking Level: Expert Home Town: Prior Lake, Minnesota, USA
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Reviewed: May 1, 2007

FANTASTIC!!! I couldn't imagine rhubarb with cheesecake but I was feeling adventurous and decided to give it a try and I'm so glad I did! I've never cooked with rhubarb before and didn't buy enough so I ended up with 2 cups rather than 3, but since I used a frozen pie crust it seemed to be a perfect amount. I left all of the rest of the ingredient amounts the same. It turned out great.. the sugar mixed with the rhubarb creates a nice layer on the crust for an extra sweet touch. I've since made this using frozen blackberries and it was equally good. In fact, my bf said to try it with frozen peach slices next time. It's a versatile recipe that I'll use over and over.. thank you!

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SWEETDREAMS43


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Reviewed: May 28, 2006

This is just great and very easy to make!

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PULLEYHEATHER

	Cooking Level: Intermediate Living In: Fort Collins, Colorado, USA
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Reviewed: Feb. 3, 2006

This was a great cheesecake, althought we needed to add more rhubarb. I will make it again, this time I will add more rhubarb. Delicious!

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kathie

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 24, 2006

Very tasty, not to tart. Whole family loved it. Thanks

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SENNMILLER

	Cooking Level: Intermediate Living In: Oil City, Pennsylvania, USA
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Reviewed: Jun. 24, 2005

What a nice combination of flavors, the tartness of the rhubarb, the smoothness of the cheesecake. I added strawberries to the rhubarb too, and it just disappeared at my house in no time. Big hit!

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MMB16


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Reviewed: Aug. 14, 2004

I submitted this recipe. Please do not let the pie cool after cooking the rhubarb for 15 minutes. Add the cream cheese filling to hot rhubarb mixture and return to the reduced temperature oven and finish cooking. Enjoy!

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Diane H


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Reviewed: Jul. 5, 2004

This pie is fabulous! I followed the recipe exactly, and it turned out great. It's surpisingly light and refreshing for a cheescake type pie. Thanks!

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Jolyg


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Reviewed: Jun. 4, 2004

My husband made this after I brought home the recipe. He said it was very easy to do and it came out unbelievable. The rhubarb lends a terrific flavor to bring regular old cheesecake a new personality. Thanks

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DIDI1027


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Reviewed: May 31, 2004

Delicious! Very easy to make, 3 cups of chopped rhubarb seemed to be too much for my 9" deep dish pie shell, though -- so I made 2 pies using about 5 cups. Took it to a family get-together and everyone loved it. Even Grandma thought it was "very good", which is a tough compliment to come by! Thanks for a great recipe!

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RADIANTIGUANA


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Reviewed: May 30, 2004

Delicous! Easy and so good. It is already gone and I need to make another one. It won't last long! This is a keeper..

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TDM


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