Reviewed: Apr. 25, 2012

Growing up in a household where at least 50% of our food was raised in our garden each year, we always had lots of rhubarb. A ridiculous amount. Mom had a great strawberry rhubarb cake recipe that we loved and I have used. But when I saw rhubarb for sale locally, I wanted to try something new. This recipe was amazing. I love the marriage of tart and sweet and the creamy texture of the cheesecake layer. My husband hates rhubarb and admitted he liked this recipe. A new family favorite is born!

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Reviewer:

MikMackMom

Reviewed: Apr. 23, 2012

this was a bit hit at our Easter potluck. I used a jar of Kroger's strawberry rhubarb pie filling b/c i ran out of time and it was awesome!

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Reviewer:

memphisjulie

Reviewed: Apr. 7, 2012

BEST CHEESECAKE-Y, PIE-Y, RECIPE EVER! The sole BIG change I made was in the 'rhubarb' layer; rhubarb was not to be found and since I had a jar of strawberry-rhubarb jam on hand (reduced calorie, and more on the tart side) I opted to use roughly 2 cups of that instead, while following the rest of the recipe to a "T". As for cooking, let this go until set, but still somewhat jiggly in the middle. Give this a few hours to sit in the fridge, as this allows the cheesecake layer to get to the right density. This would look lovely topped with candied hibiscus flowers.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 20, 2012

I was in a hurry andI happen to have a store bought graham cracker crust that wasn't big enough so took a casserole dish and poured the crust in there along with a package of mixed berries and proceeded with the rest of the recipe and it was still Great! I usually follow these recipes pretty close but when I haven't had rhubarb I have used frozen mixed berries and get rave reviews from everyone. they always ask me to make it again!

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Reviewer:

Denise McCarthy

Reviewed: Jul. 12, 2011

Was looking for something to make with my rhubarb that wasn't pie or crisp. This cheesecake is amazing! A perfect combination of tart and sweet. I only did two things differently. First I "cheated" and bought a premade chocolate graham cracker crust; second I used low fat cream cheese. We will definitely make again! It's saved both on the computer and on the iPod.

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Reviewer:

Goombaw

Cooking Level: Intermediate

Reviewed: Jul. 2, 2010

I wish the directions had been just a little more clear. I didn't think to pat the bottom flour/sugar/butter layer up the SIDES of the pie plate. No wonder when I added the second layer it overflowed. (what a mess!) I think I salvaged it...I'll know soon as it's in the oven.

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Reviewer:

lmengel

Reviewed: Jun. 1, 2010

We usually make rhubarb dream bars or rhubarb crisp with our annual crop of rhubarb. But when I tried this recipe, I got several votes to make it again and again! It's the only recipe I have used this year.

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Reviewer:

tam

Reviewed: May 11, 2010

Whoaaaa!! Very good-thank you for submitting something different to do with rhubarb. Followed the recipe except used 4 cups of rhubarb. Use a deep dish pie plate. It does seem odd to put the sour cream mixture on the hot pie. I confess to waiting for it to cool a bit before putting it on. Also, this could very easily be made gluten free as the flour is minimal.

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Reviewer:

SIMPLELIFE

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

Superb!

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Reviewer:

Liz S.

Reviewed: Sep. 17, 2009

I get asked for this recipe every time I make this. Even hubby who isn't crazy about cheesecake or rhubarb enjoys it. No precooking the rhubarb or anything-a glorious dessert and not much work. Also, it doesn't use a ton of cream cheese which helps keep the cost down. I actually double the recipe and use a 9X13 baking dish since I could eat an entire pie myself it's so yummy! I use 7 cups of finely chopped rhubarb when doubling. This last time I used frozen rhubarb-(keep in mind I doubled the recipe) I thawed it and was nervous about how runny it was so I mixed 4 Tbsp flour with the rhubarb and baked the crust with the rhubarb an additional 10-15 minutes. I also baked the cream layer an additional 5-10 minutes and was very satisfied with how it turned out.

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