Rhubarb Cheesecake Recipe - Allrecipes.com
Rhubarb Cheesecake Recipe
  • READY IN 55 mins

Rhubarb Cheesecake

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2004

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 and finish cooking. Enjoy!

 
Most Helpful Critical Review
May 10, 2007

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.

 

36 Ratings

May 31, 2004

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 everyone loved it. Even Grandma thought it was "very good", which is a tough compliment to come by! Thanks for a great recipe!

 
Apr 28, 2008

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 again a homemade pastry crust.

 
May 01, 2007

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 enough so I ended up with 2 cups rather than 3, but since I used a frozen pie crust it seemed to be a perfect amount. I left all of the rest of the ingredient amounts the same. It turned out great.. the sugar mixed with the rhubarb creates a nice layer on the crust for an extra sweet touch. I've since made this using frozen blackberries and it was equally good. In fact, my bf said to try it with frozen peach slices next time. It's a versatile recipe that I'll use over and over.. thank you!

 
Jun 11, 2008

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 flavorful pie recipe again. Everyone should try it!

 
Jul 18, 2008

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

 
Aug 16, 2010

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 thoroughly enjoyed it and my husband and kids liked it too.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

PHILADELPHIA Pumpkin Swirl Cheesecake

See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.

PHILADELPHIA Classic Cheesecake

See how to make a rich and creamy New York-style cheesecake.

How to Make Pumpkin Cheesecake

Discover the simple trick to perfect, crack-free pumpkin cheesecake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States