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Creamy Rhubarb Cheesecake

Creamy Rhubarb Cheesecake

Name: Creamy Rhubarb Cheesecake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 (9 inch) unbaked pie shell; 3 cups chopped fresh rhubarb; ½ cup white sugar; 3 tablespoons all-purpose flour; 1 (8 ounce) package cream cheese, softened; ½ cup white sugar; 2 eggs; 1 (8 ounce) container sour cream; 2 tablespoons white sugar; 1 teaspoon vanilla extract

Rating: 4.73 stars

48 Ratings
38 Reviews
14 Photos

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.

By Diane H

Gallery

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

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Step 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).
Step 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.
Step 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.

Nutrition Facts

Per Serving:

421 calories; protein 6.7g; carbohydrates 44.8g; fat 24.5g; cholesterol 89.8mg; sodium 234.3mg. Full Nutrition

Reviews (38)

Most helpful positive review

Diane H

08/14/2004

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! Read More

Helpful

(83)

Most helpful critical review

Double-Oven Lovin'

05/10/2007

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust. Read More

Helpful

(1)

48 Ratings

5 star values: 37
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Diane H

08/14/2004

Helpful

(83)

DarkStar11

05/31/2004

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! Read More

Helpful

(16)

schapstickies

04/28/2008

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. Read More

Helpful

(13)

SWEETDREAMS43

05/01/2007

FANTASTIC!!! I couldn't imagine rhubarb with cheesecake but I was feeling adventurous and decided to give it a try and I'm so glad I did! I've never cooked with rhubarb before and didn't buy enough so I ended up with 2 cups rather than 3, but since I used a frozen pie crust it seemed to be a perfect amount. I left all of the rest of the ingredient amounts the same. It turned out great.. the sugar mixed with the rhubarb creates a nice layer on the crust for an extra sweet touch. I've since made this using frozen blackberries and it was equally good. In fact, my bf said to try it with frozen peach slices next time. It's a versatile recipe that I'll use over and over.. thank you! Read More

Helpful

(12)

Sharyl R.

07/19/2008

I never thought of using rhubarb this way but it came out fabulous!!! Read More

Helpful

(6)

Kendra Jean

06/11/2008

Even people that do not like rhubarb LOVE this pie! Thank you for posting this great recipe I found it in Woman's Day in 1964 lost the recipe after trying it. I'm so happy to locate this flavorful pie recipe again. Everyone should try it! Read More

Helpful

(6)

CHERIMMHMM

08/16/2010

I thought this was very unusual tasting. I don't like rhubarb but I liked this. Much better the longer it was refrigerated. I'm not 100% crazy about the sour cream topping but still thoroughly enjoyed it and my husband and kids liked it too. Read More

Helpful

(4)

Heather Pulley

05/28/2006

This is just great and very easy to make! Read More

Helpful

(3)

Jolyg

07/05/2004

This pie is fabulous! I followed the recipe exactly and it turned out great. It's surpisingly light and refreshing for a cheescake type pie. Thanks! Read More

Helpful

(3)

Double-Oven Lovin'

05/10/2007

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust. Read More

Helpful

(1)

More Reviews

Back to Creamy Rhubarb Cheesecake

All Reviews for Creamy Rhubarb Cheesecake

- of Reviews

Creamy Rhubarb Cheesecake

Servings Per Recipe: 8
Calories: 420.8

% Daily Value *

protein: 13 %

carbohydrates: 15 %

dietary fiber: 7 %

sugars:

fat: 38 %

saturated fat: 61 %

cholesterol: 30 %

vitamin a iu: 13 %

niacin equivalents: 17 %

vitamin b6: 3 %

vitamin c: 7 %

folate: 10 %

calcium: 10 %

iron: 8 %

magnesium: 6 %

potassium: 7 %

sodium: 9 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Creamy Rhubarb Cheesecake

1 of 38

All Reviews

Diane H

08/14/2004

Helpful

(83)

DarkStar11

05/31/2004

Helpful

(16)

schapstickies

04/28/2008

Helpful

(13)

SWEETDREAMS43

05/01/2007

Helpful

(12)

Sharyl R.

07/19/2008

I never thought of using rhubarb this way but it came out fabulous!!!

Helpful

(6)

Kendra Jean

06/11/2008

Helpful

(6)

CHERIMMHMM

08/16/2010

Helpful

(4)

Heather Pulley

05/28/2006

This is just great and very easy to make!

Helpful

(3)

Jolyg

07/05/2004

This pie is fabulous! I followed the recipe exactly and it turned out great. It's surpisingly light and refreshing for a cheescake type pie. Thanks!

Helpful

(3)

Double-Oven Lovin'

05/10/2007

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust.

Helpful

(1)