Made as written and it was delicious. DH said it was the best cheesecake I have ever made, and I have made a few!
I made this for my card club of ladies and they really enjoyed this even those that really don’t like rhubarb I will make this again but this time for my family Judy
Excellent cheesecake, however, I highly recommend spraying the baking pan before putting in the crust base. I used a non-stick pan and still had a hard time lifting the servings in one piece. This is an easy to make recipe, lovely crunch crust, enjoyed by everyone. I also recommend following the recipe as written, THEM making changes, if necessary, for the next time you make it. Some reviewers said it needed more of this layer or more of that, so, needing to feed 10, I thought I'd increase some of the ingredients. The end result, the cake just didn't need it. Would have been nicer looking servings as it was originally written. My mistake and have given the recipe 5 stars. I'll be making this again soon.
I love rhubarb and this recipe was great. I used frozen rhubarb that I thawed and then added more than was in the recipe and it turned out fantastic. All the family approved.
This is an amazing rhubarb cheesecake! I’m going to make it again and double the sour cream topping part!
Yummy and not intimidating to make. It is essential to bake the crust-rhubarb layer longer (45 min.) as recommended in the AR magazine. I subbed Splenda for sugars. Will surely make again.
I love the bottom crust! I will be using it instead of graham cracker crust on my regular cheesecakes. Nice balance of tart and sweet.
First ever cheesecake, made with 4c frozen rhubarb from last season, thawed in a colander to drain excess liquid. I used lite cream cheese and sour cream. Needed extra 30 mins in the oven to set. Fantastic! I will return to this recipies often. Will try baking the crust separately for a few minutes next time, to get it a bit more "shortbread-y."
We have rhubarb in our yard and cheesecake is my boyfriend's favorite dessert; made this for his birthday and he loved it. The first time I made it, I followed the recipe exactly - but we didn't really like the crust. Since then, I have made a graham cracker crust and then followed the rest of this recipe. If you like rhubarb and cheesecake, this is a must-try!
Excellent recipe! I made this as a surprise for my husband's birthday and got rave reviews. The rhubarb was perfect in the recipe and added just the right amount of tart to the cheesecake. I followed the reviewers suggestions and added chopped pecans to the crust and it was delicious. I also cooked in a water bath which kept the cheesecake from cracking or sinking. Will definitely make again!
I just made it for the second time, it’s so delicious!! I made no changes, except to add a dash of lemon juice to the cream cheese filling. I had trouble realeasing the cake from the spring form pan the first time, so this time I remembered to line the pan with parchment paper.
I made it according to the recipe but did not have sour cream so topped it with vanilla yogurt. It was delicious!
I made it as directed and it came out great. My family loved it, and I don't even like rhubarb, and I thought it was good.
This is my new favorite rhubarb recipe. I made it is a 10 inch glass pie pan because I don't have a springform pan, and it came out perfect. I used 4 cups rhubarb, increased the sugar a bit and added 1 tsp cinnamon. I baked it for 40 minutes, turned the oven off, opened the oven door and let it sit for about 20 more minutes to firm up. It was perfect!
I did not care for this recipe for a few reasons. The rhubarb was crunchy in this dessert because it was not baked long enough and I didn't think there was enough sugar. The topping really didn't do a whole for me either...could of left it off. It wasn't the worst, but just wasn't my kind of cheesecake. I was dissapointed because I love rhubarb. Maybe I need to try it again with some tweeks!
This is the most delicious recipe. It does take more than 1/2 hour in the oven and as some suggested, a bit more rhubarb is good. I have made this several times and I think the secret to having a robust rhubarb taste is leaving the rhubarb pieces large. Some of mine were 2 inches long and quite wide. Also, the sour cream frosting is delicious on this! Always put a cookie sheet under it or you risk a big mess! I put my cookie sheet in cold and think I should have warmed it up. I overcooked the crust one time previously and that was the very best one!
This really wasn't too good; I can't taste the rhubarb well. I think the sour cream topping was the worst part; and using defrosted light sour cream might've been even worse because it was very thin. I was really excited about the crust tho! (Not that it has a distinct taste.)
Making this again this afternoon for a potluck tomorrow. So delicious!! Definitely a keeper!
This is absolutely my favourite cheesecake ever! Maybe even my favourite dessert ever. It got even better on day 2! So good. Can't wait to find some fresh rhubarb and make it again.
This was good, except I think it would be better if it was a graham cracker crust. It needed a little more flavor in that dept.
Loved this! I had a 10-inch springform pans so I used 5 cups of rhubarb and one-and-a-half timed the sour cream topping. Also sprinkled crushed pecans on top and used light cream cheese and light shot cream. Even my physical trainer liked it!
Very tasty! Glad I gambled on this uncommon recipe. I will definitely make it again, but I'll watch the bake more closely. I had extended the bake of the crust 5-10 min, yet it could have used more time. I'm sure this is due to the amount & juiciness of the rhubarb. Unfortunately, the cheesecake layer baked too long. I had pulled it 5 min early but it was already overbaked. The top had browned and the edges changed texture & became dry/rubbery. Next time I'll follow the baking instructions of the "Master Recipe for Rich Creamy Cheesecake".
This was fabulous! I didn't change any of the measurements, but did use stuff like whole wheat flour, organic sugar, low-fat cream cheese, low-fat sour cream... Was definitely the hit of my movie night! Served it with a slice of strawberry on top and everyone just gobbled it up; even those that had never had rhubarb before.
I made this for a dinner at my daughter and son-in-law's home. My daughter loves cheesecake and my son-in-law loves rhubarb. Need less to say, there were no leftovers! Easy to make as well.
It was simple to make, the rhubarb is the perfect tang/sweet fruit to go with cheesecake - i got rave reviews - it is a keeper for recipes to make
Made it as written and was very good. Next time I will put another cup of rhubarb in. It seemed to be best the day you make it. I made it in the morning and it was delicious by dinner time. Had leftovers the next two days and became very dry even wrapped in plastic wrap. Will definitely make this again for a bigger crowd.
I just made this one but I will not know how it is until my family tries it. I will say that I used a soy sour cream and soy cream cheese in place because of allergies. This was my first one. It was very easy to make and looked good. I used smaller rhubarb chunks and frozen. I will update when I hear how it turned out.
The topping completely ruined it for me. If I were to do this again it would be without the topping
This is a rhubarb favorite in my house. Make sure you place a pan on the rack below because this will overbake.
Very good cheesecake. I thought there was too much butter in the crust as it came out quite greasy. I will only use 1/4 cup next time. Pecans would be great too. Thanks for the recipe.
This was excellent! Everyone loved the sour cream topping, it was perfect for the rhubarb and so refreshing. I did make two important changes (and would probably do the same in future): I only had one package of cream cheese, so I cut the cream cheese ingredients in half (i.e., one egg, half the sugar). This makes the cake less dense and really allows the rhubarb flavours to come out - we all thought it was enough cheese. Also, I was running low on sugar, so in the sour cream topping I used icing sugar instead, and just added to taste (I'm not sure how much I eventually put in). Would definitely make this again - perfect summer recipe!
This is definitely a 5 star recipe. Make sure you put your pan on a cookie sheet or you will have a real mess to clean up. Everyone raved that the rhubarb had just the right amount of sweet sour taste. Definitely a keeper!
I have made this before using fresh rhubarb and followed the recipe exactly. I loved it but thought it would be better with more rhubarb. The second time I used Pecan Sandies for the crust. I used 8 cups frozen/thawed rhubarb, which, after draining and squeezing, came to about 3 cups. I added a few fresh strawberries. I like the fresh rhubarb better than the frozen. The texture was better. The Sandies were delicious. I will make this every year.
Will definitely make it again! Used graham crust instead and almost 4 cups of rhubarb. Also topped it off with hickory nuts! Turned out awesome.
Very good cheesecake, I love the shortbread crust. As for my personal taste though, I'd rather have a plain cheesecake. Good alternative rhubarb recipe though.
I've never made a cheese cake well before and this came perfect. I do agree with most of the suggestions here, use a graham cracker base to avoid a soggy crust as rhubarb goes quite mushy and way more rhubarb than directed. (6 cups would be good) But great recipe.
This is one of the best cheesecakes I've ever had. So easy to make, too. Made exactly according to recipe, except I used 4 cups of rhubarb because we love it. Sour cream topping is a nice touch.
this was so good. I could have ate the whole thing the first night, I did eat 2 slices. easy and delicious. a must make for cheesecake lovers.
Delicious! I added some cinnamon to the sugar flour rhubarb blend. Tastes like more!
Sour Cream Topping: Added some mascarpone and 50% more vanilla, but 50% less sugar. This combo was so good I left some to drizzel on freshly cut mango!
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 made it and it was so easy! Great summertime cheesecake! I substituted slices of pound cake for base and pressed it together instead of using butter, flour mixture. Cooked for same amount of time. Wasn’t sure size of spring form pan to use so used a 10” which was fine. A 9” would work as well and cake would be a bit thicker. Just follow directions and you will be fine. Oh yes! Loved it.
I've made this twice now and both times everybody has just loved it.Once was for Christmas Day. Didn't change anything and as I've got lots of rhubarb growing will certainly be making it again.
A great way to use up that rhubarb in the garden. I think recipe could use double the rhubarb, or a rhubarb sauce served on top. Crust tasted like shortbread.
This was a disappointment. I love cheesecake and rhubarb pie. Putting the two together seemed like a good idea. Soggy crust. Neither the rhubarb nor the cheesecake were very good. Nobody would have a second piece.
I make this every spring, for work. It’s turned those non loving rhubarb people into fans. Advice, you may think it will turn out runny because after the crust and rhubarb are baked, it’s a little juicy. Don’t worry, once the cheese cake is cooked and cooled, it sets up perfectly!
I made changes because I used rhubarb that I had frozen from my garden. After thawing, it had way too much liquid, so I drained off about 1/3 cup of the water (this was from approx. 4 cups rhubarb). I baked my crust separately because I was afraid the rhubarb mixture would ruin it since it was so watery. While the crust was baking, I put my rhubarb mixture in the microwave to thicken (I increased the flour to approx. 1/4 cup, and 1 cup sugar to the 4 cups of thawed rhubarb). I microwaved for approx. 5 minutes and then spread the thickened rhubarb mixture onto the baked crust. From there, I followed the recipe and it turned out great. My husband told me to add it to the top of the list of his favorites!
Wow followed all the tips that you all suggested and it came out perfectly. Thanks for the tips and a great recipe to keep. Just picked the rhubarb out of the patch and made this.
This recipe is the reason for rhubarb! I’m not using my rhubarb for anything else!!!! I’ve made this with a prepurchased graham cracker crust and as the recipe directs... both are amazing. On my last bake, I added more rhubarb than it calls for to finish off our crop’s produce and ended up with almost equal parts rhubarb/cheesecake and it was amazing!
I made it according to the recipe. I did use my trusty crock pot plastic liner bag to get the drops from the oven. I always use these liners when using a water bath and it is foolproof
This is delicious. I do have a hard time getting the crust out , attached to the rhubarb and rest of the cheesecake. Yummy still
This was perfect.
Followed the recipe and wow. This is a keeper. No problems at all. Highly recommended
Made it twice. Rave reviews. Presents well, tastes great! Not too sweet. I added 1/2 cup chopped fresh strawberries to mix. Yummy!
This cheesecake was easy to make and tasted great; I would make it again, but with changes. First, if you want a tangier rhubarb flavor, use more than is called for. I used at least four cups. I would also cut back on the sugar - 1/3 or 1/4 cup. I also added a 1/4 tsp of cinnamon. Second, this cheesecake did not really firm up. I chilled it in the fridge for over 24hrs, and it was still a little scary taking it out of the springform pan. It held up, but I would prefer a firmer texture. Third, I would skip the sour cream topping altogether. I was hesitant to add it, but other reviewers said it was a must. Again, if you're looking for a really tangy flavor, skip the topping. Next time, I will do a rhubarb puree and drizzle it over each slice as its served. Finally, the crust was surprisingly good. I didn't think it would hold together or have much flavor, but it was a very tasty take on shortbread. Unfortunately, I lost a lot of it in in the pan, so I might line with parchment paper next time. I could see this working well with a traditional graham cracker crust or even a nut-based crust, too. Overall, it was a good recipe, just a little sweeter and softer than I would prefer.
This is the best cheesecake ever! I'm not a fan of cheesecake but I loved it. It has just enough sugar to counter the tartness of the rhubarb and was very quick and easy to prepare. I added a small dash of cinnamon and a sprinkle of orange zest to the rhubarb mix and also a sprinkle of the orange to the sour cream topping. My 9 yo gd had 2 servings and was talking about having it after school for her snack ;-)
Excellent cheesecake and very easy. Will make again! Everyone loved it. I did not adjust the recipe other than added an extra cup of rhubarb as I do with all rhubarb recipes.
very good and easy to make. I baked it in a 9 x 13 pan, increased the rhubarb plus the sugar flour ratio. I added a bit more of the cream cheese and egg mixture- increased by 1/3. give it a try.
I just made this - absolutely delicious! I didn't make any changes to the recipe whatsoever and the family gobbled it up. I was using quasi-ripe rhubarb so was a little worried but I shouldn't have been :) Definitely a keeper!
I loved this recipe. It turned out great. Lots of rave reviews from my guests. One note of warning - because my spring form pan was metal - the rhubarb started to corrode(sp?) the side of pan even though the cake was only in the plan for about 3 hours. Not sure what can be done to prevent this from happening.
Turned out perfect. I lined my spring form pan with parchment paper but I don't think it was necessary. My only substitution was the crust. I used crushed vanilla wafers with butter. I baked just the crust first until light brown and then cooked again with the fresh rhubarb. I did increase cook "setting" time for the cream cheese topping to about an hour and let sit in oven (turned off) for a couple of hours. The sour cream topping was ok but it would probably have more flavor pop with some whipped cream. I topped with some crushed vanilla wafers and drizzled caramel sauce (just cause). Nice addition to cream cheese recipes.
Great at is, especially because I'm not a huge rhubarb fan! I think that soggy bottoms are just something you have to deal with when using rhubarb. I did cook the crust for 5 mins to see if it helped. Next time I think I'll use more rhubarb (4+ cups), maybe cut back on the sugar a hair, and put a pan under to catch what boils over. Added 5-10 mins to the cook time.
this turned out perfect! Everyone loved it and has been requested that I make again ASAP.
Was excited to try this recipe, as there are so fee things to do with rhubarb. I truly enjoyed this treat! It had that cheesecake taste and texture with a more tart flavouring, with rhubarb. My husband who likes all sweets was not a fan, so expect it is that lack of sugary taste you get with other fruit. Will freeze some, so I can enjoy over time!!
The flavors sound great together. But I must have done something terribly wrong. The texture was terrible. My first time making a cheesecake, and I'm afraid to do it again. We threw the whole thing away.
I didn't have enough rhubarb, so I mixed in nectarines and raspberries and it was AMAZING!! Plus, no one ever told me just how simple cheesecake could be! Thank you!
i made it once at the beginning of summer and now it has been requested at every outing....
This was the first cheesecake I ever made, and I loved the result so much I made it twice in a row. I baked the base on its own a few minutes before adding the rhubarb since I found the crust is prone to going a bit soggy in the center from all the moisture in the rhubarb. I also added a spoonful of strawberry rhubarb sauce to the topping to make it a pretty pink colour.
One of the best cheesecakes we have ever had. I am glad I went with the recommendation of baking the crust and the rhubarb for 45 minutes instead of 15 minutes.
Overall very good and easy to make. I will double the rhubarb the next time I make it however!
I followed the recipe exactly as written. It's very creamy and has just the right sweetness. I will definitely make again.
I also used about 1/4 cup chopped peacans in the crust which is wonderful! I increased the rhubarb and cut back on the sugar, but I wish I would have done one or the other. It was a little tart, but my husband loves it that way. The sour cream layer hides any imperfections from the cheesecake cracking. Wonderful recipe!
This was my first attempt at making any kind of cheesecake and it turned out perfectly!! It was delicious!! I will definitely make it again!!
Easy to make and was a hit with my whole family. My brother said it was one of the best he has had. Made the changes as reviewed by adding an extra cup of rhubarb as well as half a cup more of sugar. Baked it for an extra 15 minutes.
This recipe is decent, but I carefully followed the directions and poured the cream cheese mixture directly onto the rhubarb hot from the oven... and think I scrambled the eggs in the process! The resulting cheesecake was decent overall, but had a hint of eggy taste and texture--not something you want in a cheesecake!
This was wonderful! It was the first cheesecake I've ever made and was simple and delicious.
The crust is rather tasteless and because of the moisture in the rhubarb it really doesn't stay crisp. I did follow the advice to add in the chopped pecans and that helped - but on its own the crust doesn't live up to the rest of the recipe and actually ends up detracting from it. The second thing is the lack of a flavor in cheesecake layer. I again followed reviews and added vanilla which was a good choice. Lemon or orange would also work as long as you used it in the sour cream layer as well, but it certainly needs some flavor addition. I added an extra cup of rhubarb in the fruit layer and was glad for the extra. I did not increase the sugar and found that to be a good choice. Put this all together and it really is a surprisingly good result. We will probably repeat this next summer with these changes, but will definitely do something completely different for the crust to make it live up to the rest of the dessert.
Made it once, though I didn't have a springform pan I just used a pie pan and it worked out wonderfully, now I've made mini cupcheesecakes for a party I'm attending, safe to say, this recipie is a win
I loved this way to use rhubarb. Everyone who tried it also loved it. The crust was perfect! Next time I'll add an extra cup of rhubarb.
I make a lot of cheesecakes, and this was truly yummy and not at all difficult. I brought it to a party that night and it received rave reviews from many people. I made no changes to the recipe.
The bottom crust was strange and mushy. Great idea to bake the cheesecake portion on top of the hot fruit; pretty effect.
I love anything rhubarb, and this cheesecake was amazing. I did not make the sour cream topping. Thanks for the great recipie!
This is the best cheesecake we have ever had! My Hubby is a cheesecake fanatic and he says this is the one. Only thing I did different was use vanilla bean instead of extract and I added anise to the cream cheese and sour cream topping. Making today for quilt guild potluck, definitely a keeper!
Added extra tbsp of flour and tbsp of tapioca to the rhubard. Crust was ok but will use graham crumbs next time for more flavor in crust. Used light cream cheese because thats what i had on hand. Worked fine! Increased baking time by 8 minutes. Put springform pan on baking sheet lined with foil just in case anything leaks out but it didnt. Think the tapioca and extra flour and tapioca made it set up just right. Definitely make again! Was awesome!
