Rhubarb Cheesecake Recipe

Name: Rhubarb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup white sugar; 1/2 cup butter; 3 cups chopped rhubarb; 1/2 cup white sugar; 1 tablespoon all-purpose flour; 2 (8 ounce) packages cream cheese (you may use light cream cheese); 1/2 cup white sugar; 2 eggs; 1 cup sour cream (I use lowfat); 2 tablespoons white sugar; 1 teaspoon vanilla extract

Servings: persons

1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese (you may use light cream cheese)
1/2 cup white sugar
2 eggs
1 cup sour cream (I use lowfat)
2 tablespoons white sugar
1 teaspoon vanilla extract

1
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.
2
Place foil or another pan under this to bake.
3
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).
4
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.
5
Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
6
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.
7
Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
8
I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.

959

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup white sugar, 1/2 cup butter, 3 cups chopped rhubarb, and more.

Yes, Rhubarb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cheesecake

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