Reviewed: Aug. 3, 2009

This was delicious and different. My rhubarb still had a slight crunch, but I used frozen rhubarb as the fresh just vanished from the grocery store. I also used an * inc springform pan instead of 9 inch, because that's the size I had. Everyone liked it. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 23, 2009

I just made this one but I will not know how it is until my family tries it. I will say that I used a soy sour cream and soy cream cheese in place because of allergies. This was my first one. It was very easy to make and looked good. I used smaller rhubarb chunks and frozen. I will update when I hear how it turned out.

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akair99

Cooking Level: Intermediate

Home Town: Pelican, Alaska, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jul. 12, 2009

I love anything rhubarb, and this cheesecake was amazing. I did not make the sour cream topping. Thanks for the great recipie!

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cherylchristina

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Jun. 26, 2009

Awesome Recipe I just made this for my Birthday on the 25th of June and It was one of the best cheese cakes I have had in years, I did make 1.5 batch to use for a 10 inch spring form pan. I was worried about the sour cream topping and I did double the sugar and vanill for the topping. Great resipe highly recomened! Thanks for sharing this one!!! Carla

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photobaby

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Reviewed: Jun. 13, 2009

Amazing! Family ate the whole cake and sat licking lips for more!

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Angi

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Reviewed: Jun. 6, 2009

this turned out perfect! Everyone loved it and has been requested that I make again ASAP.

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minette

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Reviewed: May 23, 2009

Loved this recipe. I made sure to wrap my pan with foil to prevent leaking. I added 1/4 cup chopped pecans to the crust mixture. Used only 1 egg and 1 egg white. Took 55 minutes to finish baking. After cooling, I refridgerated it overnight and put the sour cream frosting on the next day. Garnished with sliced strawberries...so DELICIOUS!

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Bailie

Cooking Level: Intermediate

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Reviewed: May 10, 2009

First time tasting rhubarb and yayy I like it!!However, it was quite different and prolly won't make again. For some reason the crust stuck to the pan.. THe rest wasn't bad, unless of course you don't like rhubarb. I noticed way later that there's no vanilla, maybe that would have helped?? O well..Thank you =)

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 12, 2008

Mmm... what could be better than cheese cake and rhubarb. Next time make in glass pie pan instead of metal springform pan as rhubarb discolored the metal. But well worth it. Very tasty.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 17, 2008

This was good, except I think it would be better if it was a graham cracker crust. It needed a little more flavor in that dept.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Aug. 20, 2008

Absolutely a perfect cheesecake, I've also substituted different fruits for the bottom to mix it up a little.

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Katie Mattson

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Reviewed: Jun. 6, 2008

perhaps i had defective rhubarb, mine was still crunchy and runny which made the crust soggy. And i followed it exactly, by that i mean i didn't do ANYTHING different from the original. won't bother trying to cook rhubarb ahead, wasn't that impressed with cheesecake layer flavor.

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1wayin

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Branchville, New Jersey, USA

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Reviewed: May 10, 2008

Excellent recipe! I made this as a surprise for my husband's birthday and got rave reviews. The rhubarb was perfect in the recipe and added just the right amount of tart to the cheesecake. I followed the reviewers suggestions and added chopped pecans to the crust and it was delicious. I also cooked in a water bath which kept the cheesecake from cracking or sinking. Will definitely make again!

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Stumblina

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Reviewed: Apr. 16, 2008

Definately a 5-star recipe! The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.

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qsti

Cooking Level: Expert

Home Town: Tallinn, Harju, Estonia

Living In: Vantaa, Uusimaa, Finland

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Reviewed: Mar. 7, 2008

This was a wonderful cheesecake - the only reason I didn't give it 5 stars is because the Rhubarb layer really should be doubled - of corse that's just My opinion :) I Love Rhubarb.

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Shell C.

Cooking Level: Intermediate

Living In: Nampa, Idaho, USA

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Reviewed: Feb. 10, 2008

The flavors sound great together. But I must have done something terribly wrong. The texture was terrible. My first time making a cheesecake, and I'm afraid to do it again. We threw the whole thing away.

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LisaGest

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Reviewed: Sep. 28, 2007

This tasted great! I had some problems, because the cake wasn't as firm as it should be.

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JLILLY19

Cooking Level: Expert

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Reviewed: Aug. 11, 2007

Made this for a family dinner with my parents & grandmother - and they all loved it! The creaminess of the cheesecake is such a wonderful contrast to the tart rhubarb. The crust is also delicious - using butter made a difference in that regarind in my eyes.

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A. Taylor

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 9, 2007

I made this for work and every one loved it. Several asked for the recipe. I used one package regular cream cheese and one package light, light sour cream, increased the rhubarb to 4 c. as suggested by another reviewer and added ground pecans to the crust. This one is a keeper. TRhanks!

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KathyGS

Cooking Level: Expert

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Reviewed: Jun. 2, 2007

Fantastic. I, too, added 1/4 c chopped pecans to the crust, used 4 c rhubarb, and made sure to put my pan on a cookie sheet (and was glad I did). Delicious.

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RachelY

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