Rating: 4.65 stars
257 Ratings
  • 5 star values: 197
  • 4 star values: 40
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3

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

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.

  • 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.

Nutrition Facts

388 calories; protein 6g; carbohydrates 34.7g; fat 25.7g; cholesterol 100.8mg; sodium 188.3mg. Full Nutrition
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Reviews (201)

Most helpful positive review

Rating: 5 stars
05/28/2007
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!! Read More
(123)

Most helpful critical review

Rating: 3 stars
06/01/2005
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. Read More
(8)
257 Ratings
  • 5 star values: 197
  • 4 star values: 40
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
05/28/2007
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!! Read More
(123)
Rating: 5 stars
07/16/2003
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!!! Read More
(58)
Rating: 5 stars
04/17/2008
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. Read More
(36)
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Rating: 5 stars
06/02/2007
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. Read More
(18)
Rating: 4 stars
07/16/2003
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. Read More
(17)
Rating: 4 stars
09/09/2010
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. Read More
(15)
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Rating: 5 stars
05/15/2003
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. Read More
(13)
Rating: 5 stars
07/16/2003
Soooo good. Will definatly make again and again. I also found it needed a good extra 30 minutes to set properly. Read More
(12)
Rating: 5 stars
05/10/2007
The crust was superb with chopped pecans. This recipe exceeded my expectations. Read More
(11)
Rating: 3 stars
06/01/2005
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. Read More
(8)