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Creamy Rhubarb Dessert Recipe

Creamy Rhubarb Dessert Recipe photo by Taste of Home

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Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."

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Creamy Rhubarb Dessert Recipe

Prep: 20 min. Bake: 45 min. + chilling

Yield: 14-16 Servings

20 45 65

Ingredients

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
RHUBARB LAYER:
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
TOPPING:
1-1/2 cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

Directions

In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
Refrigerate overnight. Refrigerate leftovers. Yield: 14-16 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Creamy Rhubarb Dessert in Taste of Home April/May 1999, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Creamy Rhubarb Dessert

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Reviewed on May. 10, 2012 by jgeiger1

This was pretty good. Not really a keeper though. I rated it a B .

Reviewed on Jul. 02, 2011 by meanmary5

A friend and I were visiting a favorite Aunt earlier in the week. Her daughter had made this and I wish I could have taken some home, it was delicious.

Reviewed on Jun. 18, 2011 by mrs.mark

Absolutly the best rhubarb dessert I've ever had.

Reviewed on Jun. 20, 2010 by joycecooks

This was a very tasty dessert. Enjoyed by all. Did not really taste the sour cream on top. Would make this one again.

Reviewed on May. 21, 2008 by 50Pearlcat

May is always my month for our book club and is my tradition to make a rhubarb dessert. This one was great and will definately make again!