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Rhubarb Cream Delight Dessert Recipe

Rhubarb Cream Delight Dessert Recipe photo by Taste of Home

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I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten!

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Rhubarb Cream Delight Dessert Recipe

Prep: 30 min. Bake: 30 min. + chilling

Yield: 12-16 Servings

30 30 60

Ingredients

CRUST:
1 cup all-purpose flour
1/4 cup sugar
1/2 cup cold butter
RHUBARB LAYER:
3 cups sliced fresh rhubarb (1/2-inch pieces)
1/2 cup sugar
1 tablespoon all-purpose flour
CREAM LAYER:
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Directions

For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside.
For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 264 calories, 16 g fat (10 g saturated fat), 75 mg cholesterol, 137 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Cream Delight Dessert in Country April/May 1990, p51

Sweet White Wine

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

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Rhubarb Cream Delight Dessert

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Reviewed on May. 13, 2013 by wmcrockett

Excellent!

Reviewed on Aug. 01, 2011 by lacontenta

I have made this recipe for over 10 years and it always gets rave reviews. I just won a local pie contest with this recipe in the icebox pie division. This is a yummy dessert! It doesn't look exciting until it is cut...then the contrast of the bright red rhubarb & the cream layers is quite enticing.

Reviewed on Jun. 04, 2011 by wagondorfer

My husband is a purist when it comes to rhubarb pies. He wants a two crust rhubarb pie without any other fruit in it. He just loved this dessert. With each piece he ate, he said that it tasted like "more".

Reviewed on May. 31, 2011 by johnpaul

Made this twice over the Memorial Day weekend. Added a little more than 3 cups of rhubarb and made a rhubarb sauce that I put over the top of the slices -- made a great dessert SUPER.

Reviewed on May. 28, 2011 by lgriesman

theyi was just wondering how many of you are disappointed in the las issue of taste of home i will not be renewing my sudscription as planned why too much advertising and since some of the ads were about alcohol my daughter can not they have a cooking class that used alot of use them at school now dince of some of the ads they are not acceptable to bad you ruined a very good thing

Reviewed on May. 23, 2011 by Kools01

This was excellent. I had some fresh strawberries on hand so I used 2 cups rhubarb and 1 cup sliced strawberries. Also used light butter and low-fat cream cheese and low-fat sour cream. Very refreshing.

Reviewed on May. 23, 2011 by Kools01