An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
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!!
Read MoreThis 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.
Read MoreThis 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!!
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!!!
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!!!
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.
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.
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.
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.
What a great change from the everyday cheesecake. The rhubarb gave this cake a great, unique, tangy flavour. The crust was wonderfully different... like shortbread. I'll definately make this again.
Soooo good. Will definatly make again and again. I also found it needed a good extra 30 minutes to set properly.
The crust was superb with chopped pecans. This recipe exceeded my expectations.
This cheesecake was amazing! I made it for a movie night during my weekend of rhubarb-madness. The shortbread-like crust was tasty on its own and I'll probably be putting that tasty sour cream topping on all of my cheesecakes from now on!!! I used half organic sugar and half raw sugar instead of white sugar, and I used 50/50 whole wheat flour and organic unbleached instead of regular all-purpose.
Amazing!!! Probably the best dessert I've ever eaten. I did add an extra 3 cups of rhubarb as reviewers suggested, and increased sugar to 1 1/2 c (due to increase of rhubarb). I will definately make this again and again. Make sure to use the sour cream topping-- unbelievably tasty!!
This is yummy! I found it took a good 30 minutes more baking time than the recipe suggested. My rhubarb is about 4 inches high in the garden, but I used it. The stalks were so thin and nice size for the cake. Sometimes the big fat chunks stick up and are harder to work with. So go out and pull up some fresh fruit and get baking, it's well worth it.
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.
I made this for mothers day! It went over very well. Very easy to make. I did not add the topping. I put a little brown sugar and cinnamon on top and made it in a 9"+ 13" pan. VERY GOOD!!
This is an incredible cheesecake. I found that I did need to cook it longer in my oven, but otherwise did not change a thing. The crust was great! The sour cream topping is a must!!! When cooking I did place my springform pan on a foil covered cookie sheet, which I highly recommend because some of the rhubarb "juice" will cook out. Thank you so much for my new favorite rhubarb recipe.
The flavor is spot on. I added pecans to the crust and used 4 cups rhubarb as others suggested. Here's what I had problems with. One, the crust was partially stuck to the bottom of the springform pan. Two, the cream cheese layer slides off the rhubarb when served. Here's what I would do differently next time, line bottom of pan with a parchment round and do not lay the rrhubarb on bottom so flat, create pools and crannies for the filling so that most of the rhubarb is surrounded with filling.
Made this for a family dinner with my parents & grandmother - and they all loved it! The creaminess of the cheesecake is such a wonderful contrast to the tart rhubarb. The crust is also delicious - using butter made a difference in that regarind in my eyes.
Very good! I have a bar recipe that has similar ingredients, but calls for 5 cups chopped rhubarb and I didn't have that much rhubarb. Took this to a church supper and had no left overs and lots of complements.
I really liked this... I made a paste out of the base ingredients, and just spread into the pan bottom...it crisped up beautifully...a great cheesecake base! I also used frozen chopped rhubarb..just add it frozen to the base, and cook for 30 minutes instead of 15 minutes. Everyone loved it at my dinner, and I'll try the same recipe with raspberries as well... Thanks for submitting this!
I made my own gluten free pastry case from this site (as DH is coeliac) and followed the rest of the recipe to a T. All the guests thought it a success all round! Thanks for sharing! Will be a "go-to" recipe from now!
Excellent! When I told most people I had Rhubarb cheesecake for them, the reactions were "I'm not a big fan of rhubarb". This cheesecake changed their mind. Not one naysayer in the group! Took precautions for leakage with a foil lined baking sheet, but didn't need it. I ran the crust up the side of the springform pan a little and that seemed to contain the juices. This recipe is definitely a keeper.
FABULOUS recipe!!! Delicious and very simple to make. I did add about a teaspoon of vanilla to the cream cheese mixture as well as a couple pinches of freshly ground nutmeg. Will definitely be making this one again!!
I made this for work and every one loved it. Several asked for the recipe. I used one package regular cream cheese and one package light, light sour cream, increased the rhubarb to 4 c. as suggested by another reviewer and added ground pecans to the crust. This one is a keeper. TRhanks!
I wanted to make it in a 9x13 pan to take to work easier, the only thing I did differently was add another block of cream cheese and also another egg for the 1:1 ratio, I did also put a small amount of extra sugar into the cream cheese mixture. This was a fabulous cheesecake! Not overly sweet and the perfect texture. The rhubarb was a nice flavor in the cheesecake.
I brought one of these to my Mom's for Mother's Day and it was a huge hit - just delicious! The only thing I did differently was to add about 2 teaspoons of lemon juice to the cheesecake batter (I always add lemon to plain cheesecake). Thanks so much for this fabulous recipe!
Excellent! Even works well with Splenda. Be sure to follow the cheesecake hints (like beating the cream cheese while warm).
Perfect blend of tart and sweet. Very popular with all the guests! I made no changes to the recipe except that I garnished the top with grapefruit rind.
Definetly an easy and great cheesecake. I baked it in a water bath which I think made a difference in the texture and no cracks. I wouldn't change a thing about it.. Great recipe.
a very good recipe....upped the rhubard as suggested..did in a 10 inch springform so increased to 18 servings...did the sour cream topping...baked for extra 15 minutes....devine...thnx for the recipe...
This is the best cheesecake recipe!!! Thanks for sharing this one's at the top of the desert list for crowd pleasing friends who all enjoyed and ask for it over and over keeps my rhubarb supply on demand
Very very good even with not so good Rhubarb. I can hardly wait to get my hands on fresh rhubarb and make this Thank you...oh and so easy! Done in one half hour which I had my doubts for a cheesecake!!
I love this cheesecake! I can't wait for spring when rhubarb is in season. It has the perfect blend of sweet and tart. I think the next time I make this I will try a graham cracker crust.... I also like to sprinkle a little cinnamon sugar on the crust before I put the rhubarb mixture on it. I've found that this does best if you make it the day before and let it firm up in the fridge. YUM!
Followed this recipe to the T and it was a hit with everyone. I think I would try graham cracker crust next time, my personal favorite. But it was very good and super beautiful! I used fresh raspberries and blueberries on the top.
Very easy! My variation: my husband is not crazy about sour cream, so instead of the sour cream topping, I mixed the sour cream and vanilla into the cheesecake like you would a regular cheesecake. It turned out great! I did have to bake it 30 minutes longer, too.
Awesome Recipe I just made this for my Birthday on the 25th of June and It was one of the best cheese cakes I have had in years, I did make 1.5 batch to use for a 10 inch spring form pan. I was worried about the sour cream topping and I did double the sugar and vanill for the topping. Great resipe highly recomened! Thanks for sharing this one!!! Carla
This cheesecake not only tastes wonderful, it's easy to make! I top each serving with macerated strawberries - heavenly!!!
This was very yummy! I used 1 cup crushed graham crackers and 1/4 cup chopped pecans with the sugar for the crust - everything else I did as per the recipe. A great use for rhubarb!!
This is awesome. I always thought cheesecakes were difficult to make, but this one was so easy. Tasted delicious! Make sure to refrigerate before serving.
I must not have had the same results as everyone else because I thought this recipe was terrible.
This was delicious. Having previously failed miserably at my one and only attempt to make a cheesecake, I was delighted to find that this had a lovely, creamy consistency and was a great idea for a fruit (I know, it's actually a vegetable) that's too often overlooked. I would highly recommend reading the tips on making cheesecake that you'll find on this site. I found them to be extremely helpful. The only thing about this that I disliked was the crust. In my opinion it was a bit too soggy and dense which I found to be a little unpleasent. I'd perhaps try making it next time with the usual digestive biscuit/graham cracker crust. But even with a soggy bottom, this was still a wonderfull cheesecake.
I tried this recipe and liked the others it was great. I added a little twist to the crust. My family loves nuts so I added 1/4 cup finley chopped pecans. The smiles on their faces told me everyone loved it.
This was exquisite! I added crushed pecans to the crust as someone suggested....I think you could also use Pecan Sandies cookies for the crust also...has the same sort of taste. This was the perfect blend of tart and sweet. This one is a KEEPER!
This is a great recipe - very good and very easy. It was a hit at home and at the office.
didn't care for the base, i substitued rhubarb for cherries as cannot get rhubarb anywhere, I noticed most cheesecakes call for 4 or 5 packages of cream cheese, this was only 2 packs, next time i will opt for more as not enough cheesecake mix, very thin layer. But it did taste good.
This is simply amazing!!! 3 things I did differently. . Added splash of vanilla to cheesecake batter... added small bag of chopped pecans to crust... baked additional 20-30 minutes. The crust is like a wonderful pecan shortbread cookie and the rhubarb cheesecake is so soft and delicious! I will make this again and again!!
Very delicious and super easy. I scaled down the crust ingredients by one third because it would have been too thick. I made it for a bunch of fishermen at the lodge where I work and they ate every last bit. Will definitely make this one again!
This tasted amazing! Was looking for a different way to make rhubarb other than rhubarb crisp! I can only give it four starts though, because the crust really stuck to the pan and was difficult to serve. Other than that, it was excellent :)
This was delicious and different. My rhubarb still had a slight crunch, but I used frozen rhubarb as the fresh just vanished from the grocery store. I also used an * inc springform pan instead of 9 inch, because that's the size I had. Everyone liked it. Thanks!
I made the cheesecake and put crust in bottom of springform pan, well then I couldn't get cheesecake out of pan. so next one don't think ill put crust in pan. .its a good cake everyone enjoyed it. thanks Pat Browning.could someone help me on this?
First time tasting rhubarb and yayy I like it!!However, it was quite different and prolly won't make again. For some reason the crust stuck to the pan.. THe rest wasn't bad, unless of course you don't like rhubarb. I noticed way later that there's no vanilla, maybe that would have helped?? O well..Thank you =)
The crust tasted good though it stuck to the pan. The rhubarb was crunchy. The cheesecake layer was bland, it needs some flavor like vanilla or maybe lemon. The recipe went into the circular file. Really don't understand all the positive reviews.
My family and friends LOVE this! It is not as sweet as many dessserts - the tartness of the rhubarb balances the sweet creaminess of the cheesecake. Wonderfully! An optional, accidental version of this came late in the rhubarb season last summer when I had only 2 cups of rhubarb. I added one cup of chopped strawberries to make 3 cups of fruit! Delish!
I thought this recipe used too much cream cheese. If I were to try to make it again I'd try to tweak it so as to use only one package of cream cheese, not two. My boyfriend liked it, but it gave him a stomach ache every time.
Mmm... what could be better than cheese cake and rhubarb. Next time make in glass pie pan instead of metal springform pan as rhubarb discolored the metal. But well worth it. Very tasty.
I love rhubarb and I love cheesecake so this was the perfect recipe. Delicious! I will definitely make it again, and again, and again....
This was a great cheesecake recipe. I like the sour cream topping idea, it gives it a really nice finished appearance. The only thing I didn't like was that the rhubarb didn't seem to be cooked enough and it was a bit too firm and crunchy. Next time I might try to so one of three things 1)Use frozen rhubarb, 2)Cook the rhubarb slightly beforehand, or 3)Make a stewed rhubarb mixture and spread it on the crust.
Yum! A big hit at Mothers Day. The crust was firm and not soggy, the tart rhubarb takes the edge off the richness. The sour cream topping is almost unnecessary. Any tips on how to keep the sides from sticking when the pan sides are removed?
absolutely fantastic, everyone I told I was going to make this was skeptical, but now they are all believers! Thanks for such an awesome diversion from the traditional crisp and cobbler for rhubarb.
It isn't beautiful but it is absolutely delish! As suggested in previous reviews, I used Pecan Sandies for the crust (1 1/2 C. crushed Sandies, 1/2 C. Pecans sliced, 4 T. Butter) pressed in the bottom of the spring form pan and cooked at 350 for 10 min. To the rhubarb mixture, I added 3 C. Rhubarb (6 C. Total) and 1/2 t. cinnamon. In the cream cheese mixture, I added a dash of nutmeg and 1/2 t. Cinnamon. I waited for the cheesecake to cool on top before adding the sour cream topping and instead of sour cream, I used Greek yogurt and halved the sugar. I sprinkled the remaining pecans on top and chilled for two hours before serving. Absolutely wonderful. Will make again and try another variation of crust.
Loved this recipe. I made sure to wrap my pan with foil to prevent leaking. I added 1/4 cup chopped pecans to the crust mixture. Used only 1 egg and 1 egg white. Took 55 minutes to finish baking. After cooling, I refridgerated it overnight and put the sour cream frosting on the next day. Garnished with sliced strawberries...so DELICIOUS!
Very yummy, the crust is nice and crunchy, the rhubarb could have used more sugar for it was a bit more tart that I like, but that's not the fault of the cake. The cheesecake layer is great and love the sour cream topping. Will certainly make this one again.
I love this recipe. It is one that is requested over and over again at family gatherings and work potlucks. Sometimes I make it in the springform pan, and sometimes I make it in a 11x7" pan. Either way, it turns out wonderful!
Great cheesecake recipe! I took the advice of others and substituted the Pecan Sandies crumbled cookies for the crust (no flour or added sugar to the crust). Also, I only had frozen rhubarb so if you choose to go this route, use 6-7 cups of frozen, thawed rhubarb . Make sure to drain it well because it produces a lot of fluid. I like to end up with 4 cups of thawed rhubarb. Since I am using more rhubarb than the recipe calls for, I add more sugar (3/4 cup) during the second stage when you're adding the rhubarb, sugar and flour together.
This was really good. It's a good combo of tart and sweet. I brought it to a 4th of July party and did not get to bring any home:(
Absolutely a perfect cheesecake, I've also substituted different fruits for the bottom to mix it up a little.
excellent! the only thing I would change is to eliminate the sour cream topping...doesn't need it
This was a wonderful cheesecake - the only reason I didn't give it 5 stars is because the Rhubarb layer really should be doubled - of corse that's just My opinion :) I Love Rhubarb.
Absolutely awesome! Chopped rhubarb in food processor, which made it too watery and dripped on oven bottom, but that was my own fault. I used store brand pecan sandies to save a buck and they were awesome! Substituted whipped topping and cut up strawberries for topping. Great spring dessert!
I loved this!! It was easy to make and tasted great. I made the recipe as stated with the exception of adding nutmeg to the sour cream. Delicious
This was so good! Sweet and sour at the same time. One of the best cheesecakes I have made.
When I make this again, I would bake the crust only before adding the rhubarb. I have a similar crust that bakes for 15 minutes @ 350 degrees (crust will remain very light).
This was the first cheesecake I ever made and it turned out beautifully...I used less sugar than what the receipy said to and it was wonderful, all my guest thought it was great too
Really easy to make. A wonderful cake. Not too sweet (which I like). I put an extra cup of rhubarb in and also added about a cup of pecans to the crust. I also substituted vanilla sugar for about 2 TB. of white sugar in each step. added vanilla sugar iIt turned out wonderful. Will definitely make again.
After reading many of the reviews prior to making.........I used 6 cups of rhubarb + another 1/2 cup sugar, added a tsp of vanilla to the cream cheese and 1/2 cup of chopped pecans to the crust and 1/2 cup cup sprinkled on top. I sprayed then floured the springform pan then pressed the crust part way up the sides after. I placed all on a pan of water, baked an extra 15 minutes, removed to put the sour cream mix and sprinkled nuts on top then back into the turned off oven for 1/2 hour to finish. It turned out perfect and told it is a must bake again and again!!! Highly recommend this!!!
Absolutely the easiest cheesecake I have ever made! The taste was unbelievable! Like a previous review I added chopped pecans to the crust. My husband and I had never eaten rhubarb before and based on the smell prior to cooking thought we wouldn't ever! Even my 3 year old loved it! Thank you so much for a great recipe!
A delicious cheesecake, wonderful way to use rhubarb, and it tasted even better the next day. I made the recipe as submitted.
Wonderful! Everyone loved it. My hudband keeps asking me to make it again. The only thing I changed is the topping. I added a little more sugar to the low fat sourcream(thats all I had). Still turned out.Gave this recipe to all of my family.RAVE REVIEWS!!
this recipe tastes so good.
I went to the store and they hadn't ordered any frozen Rhubarb (it's out of season so fresh wasn't an option). In a panic I grabbed frozen blueberries and blackberries. I used 3 cups blueberries and 1 cup blackberries. I added 1/4 cup minced pecan to the crust. I cooked in a water bath for 1 hour and then let it sit in the oven (cracked and turned off) for 20 minutes. Put the sour cream topping on and tossed it in the fridge for about 12 hours. Fortunately, I had the springform on a platter when I opened it - blueberry and blackberry juice spilled everywhere on the platter! The crust held up though and it was AMAZING!
I thought this was very good - and so did my husband! However, next time I think I will substitute the pie crust with a graham cracker crust...I think I would just like that even more.
This is the best cheese cake I ever had ! it taste perfect ! My husband and I didn’t want to put the sour cream topping on but decided too and we were so glad we did because it was delicious . We used graham crumbs on bottom instead of what was asked in the recipe.This will be my favourite Rhubarb cheese cake!!
First time trying rhubarb. I'll pass, thx. It was a huge hit with rhubarb people tho.
I was skeptical, but we loved it. My fiance refused to eat it at first, saying she wouldn't like it. She then tried one bite, and let out a litany of expletives before exclaiming how good it was. I do think I will try the Pecan Sandies crust mentioned by another poster, but honestly, I didn't breath long enough to taste the crust. I inhaled, and it was gone.
I went to the store and they hadn't ordered any frozen Rhubarb (it's out of season so fresh wasn't an option). In a panic I grabbed frozen blueberries and blackberries. I used 3 cups blueberries and 1 cup blackberries. I added 1/4 cup minced pecan to the crust. I cooked in a water bath for 1 hour and then let it sit in the oven (cracked and turned off) for 20 minutes. Put the sour cream topping on and tossed it in the fridge for about 12 hours. Fortunately, I had the springform on a platter when I opened it - blueberry and blackberry juice spilled everywhere on the platter! The crust held up though and it was AMAZING!
This was good. Not great, but quite good. I loved the cheesecake rhubarb combo -- it was much tastier than expected! That said, the cheesecake portion was the part that was mediocre. It did get better with age, however.
Very yummy and easy to make! I served it still warm and it was a hit but the chilled leftovers also amazing! I did 4 cups rhubarb (and so a bit sugar/flour) and almonds in the crust. Also baked 45 min then turned off the oven and let sit inside for additional 15. Juices did leak so I appreciated the advice to put a juice catcher underneath. Tin foil folded up at edges worked just fine. Highly recommend this recipe:)
This was my first try with a cheese cake it was delicious and easy to make. My husband and stepson loved it, making it again for Father's Day. I think this recipe will be on the top of the list for desert requests from those two.
