Rhubarb Cheesecake Recipe
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Rhubarb Cheesecake

By: Barb  
"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping."

Rating: This weblink has been rated 74 times with an average star rating of 4.7 Read Reviews (60)

Rate/Review | 1,885 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 9-inch cheesecake
 

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 3 cups chopped rhubarb
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 2 eggs
  •  
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 387 | Total Fat: 25.7g | Cholesterol: 105mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by Joni 
This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by TMK1 
I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2008 by qsti 
Definately a 5-star recipe! The crust was perfect, neither too crisp nor too soggy, rhubarbs... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by queendiva1 
Made this for Easter and it turned out great! I added 1/4 cup chopped pecans to the crust and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by PCFLAN 
This is yummy! I found it took a good 30 minutes more baking time than the recipe suggested. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by LISA LEARNING 
Soooo good. Will definatly make again and again. I also found it needed a good extra 30... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2003 by CANADA_COOKIN 
What a great change from the everyday cheesecake. The rhubarb gave this cake a great, unique,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by RachelY 
Fantastic. I, too, added 1/4 c chopped pecans to the crust, used 4 c rhubarb, and made sure... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by Double-Oven Lovin' 
The crust was superb with chopped pecans. This recipe exceeded my expectations. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2007 by A. Taylor 
Made this for a family dinner with my parents & grandmother - and they all loved it! The... MORE

 
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