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Rhubarb Cheesecake Pie

Rhubarb Cheesecake Pie


"This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired."
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1 h 15 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.
  3. Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
  4. In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
  5. Bake in the preheated oven for 35 minutes, or until filling is set.

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Read all reviews 27
  1. 29 Ratings

Most helpful positive review

This was wonderful!! However, I thought I would try a ready graham cracker crust. The crust burnt after baking just the rhubarb filling, so I quickly made a pie shell from scratch. It was won...

Most helpful critical review

I found that the rhubarb filling filled the crust more than half way so there wasn't enough "creaminess" - next time I will be sure to use only enough rhubarb for flavor and fill the rest with t...

Most helpful
Most positive
Least positive

This was wonderful!! However, I thought I would try a ready graham cracker crust. The crust burnt after baking just the rhubarb filling, so I quickly made a pie shell from scratch. It was won...

Was very good, but I tried it with rhubarb that I had frozen and 3 cups of thawed rhubarb tends to be more than 3 cups of fresh rhubarb (cause the thawed rhubarb is more mushy and more fits in a...

I liked this recipe a lot! The cheesecake topping is firm and a nice compliment to the tartness of rhubarb. Try it when you are looking for something different to do with your rhubarb! You w...

We really liked this pie. A nice twist to the classic rhubarb pie. I also made a crumb topping rhubarb pie at the same time. This rhubarb cheesecake pie is all gone. As i was eating the last pie...

My family and friends loved this recipe. Its nice that its different from the regular rhubarb pie. Comes out nice a firm too.

this was good, I made it for a BBQ and got rave reviews, but it would be really really good if you made this pan style,with a thicker crust or crumble layer on the bottom and I think the rhubarb...

It all came out perfect, including the crust. The cheesecake compliments the rhubarb nicely. I did reduce the sugar for the rhubarb to 1/2 cup and added vanilla extract to the cheesecake mixture...

Hmm...everything was fine until it was time to make the cheesecake part. are you supposed to let the cream cheese get to room temperature or what? and then, it almost overflowed. ALSO..... i...

Scrumptious taste. I had never eaten rhubarb before and therfore didn't have any expectations. I made my own crust and the only problem I had was that it definitely requires a deep pie crust. I ...

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