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.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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).

  • 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.

  • 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

421 calories; protein 6.7g; carbohydrates 44.8g; fat 24.5g; cholesterol 89.8mg; sodium 234.3mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(83)

Most helpful critical review

Rating: 3 stars
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
(1)
48 Ratings
  • 5 star values: 37
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(83)
Rating: 5 stars
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
(16)
Rating: 4 stars
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
(13)
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Rating: 5 stars
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
(12)
Rating: 5 stars
07/19/2008
I never thought of using rhubarb this way but it came out fabulous!!! Read More
(6)
Rating: 5 stars
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
(6)
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Rating: 4 stars
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
(4)
Rating: 5 stars
05/28/2006
This is just great and very easy to make! Read More
(3)
Rating: 5 stars
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
(3)
Rating: 3 stars
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
(1)
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