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Rhubarb Cheesecake

Rhubarb Cheesecake

Diane H

"This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also."
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55 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 234 mg
  • 9%

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 the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
  4. Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.


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

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Read all reviews 35
  1. 44 Ratings

Most helpful positive review

I submitted this recipe. Please do not let the pie cool after cooking the rhubarb for 15 minutes. Add the cream cheese filling to hot rhubarb mixture and return to the reduced temperature oven ...

Most helpful critical review

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust, and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust.

Most helpful
Most positive
Least positive

I submitted this recipe. Please do not let the pie cool after cooking the rhubarb for 15 minutes. Add the cream cheese filling to hot rhubarb mixture and return to the reduced temperature oven ...

Delicious! Very easy to make, 3 cups of chopped rhubarb seemed to be too much for my 9" deep dish pie shell, though -- so I made 2 pies using about 5 cups. Took it to a family get-together and e...

I made this yesterday. It was alright but I made the mistake of using a premade graham cracker crust & with just the rhubarb in it at 400* it burnt the top edge...not a pretty sight! Will try ag...

FANTASTIC!!! I couldn't imagine rhubarb with cheesecake but I was feeling adventurous and decided to give it a try and I'm so glad I did! I've never cooked with rhubarb before and didn't buy eno...

I never thought of using rhubarb this way, but it came out fabulous!!!

Even people that do not like rhubarb LOVE this pie! Thank you for posting this great recipe, I found it in Woman's Day in 1964, lost the recipe after trying it. I'm so happy to locate this flavo...

I thought this was very unusual tasting. I don't like rhubarb, but I liked this. Much better the longer it was refrigerated. I'm not 100% crazy about the sour cream topping, but still thoroughl...

What an unexpected surprise! Just one hint: cover outside edges of pie crust with foil before baking to prevent darkened / burst crust. This was very, very good. I followed the directions exa...

This is just great and very easy to make!

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