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My review
Creamy Rhubarb Cheesecake
8
Diane H
"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."
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Ingredients
55 m servings 421Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3848 Ratings
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Most helpful positive review
8/14/2004
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 ...
Most helpful critical review
5/10/2007
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.
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8/14/2004
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 ...
5/31/2004
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 e...
4/26/2008
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 ag...
5/1/2007
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 eno...
7/18/2008
I never thought of using rhubarb this way, but it came out fabulous!!!
6/11/2008
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 flavo...
8/15/2010
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 thoroughl...
6/10/2011
What an unexpected surprise! Just one hint: cover outside edges of pie crust with foil before baking to prevent darkened / burst crust. This was very, very good. I followed the directions exa...