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Rhubarb Cream Delight Dessert

By: Eleanor Timmerman

"I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten!"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

CRUST:
1 cup flour
1/4 cup granulated sugar
1/2 cup butter or margarine
RHUBARB LAYER:
3 cups fresh rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1 tablespoon flour
CREAM LAYER:
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
TOPPING:
1 (8 ounce) container dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla

Directions

For crust, mix flour, sugar and butter; pat into 10-in. pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees F for about 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees F for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.