Rhubarb Cheesecake
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Rhubarb Cheesecake

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"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping."
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1 h 5 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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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 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 165 Ratings

Most helpful positive review

This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the r...

Most helpful critical review

This was my first baked cheesecake, and the cheesecake part turned out wonderfully. The crust however, was awful; it was soggy and bland. If I make this recipe again, I will definitely use a g...

This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the r...

I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this c...

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.

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.

I made this for my dad's birthday, as his favorite desserts are made with rhubarb. I do think it needed more rhubarb than called for. That was also my first impression when I put it in the pan...

Made this for Easter and it turned out great! I added 1/4 cup chopped pecans to the crust and it added a wonderful flavor. Also used lite cream cheese and lite sour cream and both worked just fi...

The crust was superb with chopped pecans. This recipe exceeded my expectations.

What a great change from the everyday cheesecake. The rhubarb gave this cake a great, unique, tangy flavour. The crust was wonderfully different... like shortbread. I'll definately make this ...

Soooo good. Will definatly make again and again. I also found it needed a good extra 30 minutes to set properly.

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