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Rhubarb Cheesecake

Rhubarb Cheesecake

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Diane H

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Diane H
74

Diane H

8/14/2004

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!

DarkStar11
14

DarkStar11

5/31/2004

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!

SUSIE-CHAPSTICK
12

SUSIE-CHAPSTICK

4/28/2008

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.

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