Rhubarb Cheesecake Recipe - Allrecipes.com
Rhubarb Cheesecake Recipe
  • READY IN ABOUT hrs

Rhubarb Cheesecake

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"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2007

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 recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes. The whole family loves it and we will definitely make it again and again! Thanks for the great recipe!!

 
Most Helpful Critical Review
Jun 01, 2005

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 graham cracker or digestive cookie bottom instead.

 
Jul 16, 2003

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 cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!

 
Apr 16, 2008

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.

 
Jun 02, 2007

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.

 
Sep 09, 2010

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, but I didn't want to alter the recipe and possibly have it turn out wrong. The rhubarb really cooked down to a very thin layer of rhubarb. As a whole, it didn't have that strong rhubarb flavor I was looking for. The sour cream on top was just fine, though I was not sure I wanted to add it, I'm glad I did. I'd probably make this again, adding more rhubarb.

 
Jul 16, 2003

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 fine! This is a great new way to use rhubarb.

 
May 10, 2007

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

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 188 mg
  • 8%

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

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