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Rhubarb Cheesecake Dessert Recipe

Rhubarb Cheesecake Dessert Recipe photo by Taste of Home

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After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota

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Rhubarb Cheesecake Dessert Recipe

Prep: 30 min. + cooling Bake: 20 min. + chilling

Yield: 12-15 Servings

30 20 50

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup water
3 cups chopped fresh or frozen rhubarb, thawed and drained

Directions

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers. Yield: 12-15 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 276 calories, 12 g fat (6 g saturated fat), 67 mg cholesterol, 132 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rhubarb Cheesecake Dessert in Taste of Home April/May 1998, p29

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Rhubarb Cheesecake Dessert

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Reviewed on May. 21, 2013 by missv

This has been a tried and true for me since it was first published in 1998. The review wouldn't let me click on stars, but I would give it more than 5 if I could!

Reviewed on Aug. 14, 2012 by Thorhaug

This was an excellent dessert. The recipe was easy to prepare and I believe very versatile as you could vary the topping. I saved this recipe!

Reviewed on Jul. 03, 2012 by alaskakaren

A little time consuming, but, oh so good!!!

Reviewed on Sep. 02, 2011 by Haman

I thought it was too sweet, so will cut some of the sugar. I think fresh rhubarb would be better, but all I had was frozen. Will try it again next spring when our rhubarb is ready to be picked.

Reviewed on Jun. 10, 2011 by Ilovetruffles2

soooo good !!!!

Reviewed on Jun. 05, 2011 by Mrs_T

Absolutely scrumptious! I took this to a potluck and received a half dozen requests for the recipe.

Reviewed on Aug. 19, 2010 by mom2jh

To cut back on calories, I used a low fat graham cracker crust and light cream cheese. So delicious!!!! I brought it into work and it was devoured in no time at all. Received rave reviews!

Reviewed on May. 23, 2010 by Halfways

This wonderful dessert was the rave of the potluck that I attended..I would/will be making again and again..Thanks for such a great recipe!!

Reviewed on Mar. 27, 2010 by Lavishlyloved

I make this one alot when it's rhubarb season ~ it is one of my husband's & son's favorite desserts

Reviewed on Jul. 25, 2008 by queensnest

this is so very good. I take it to our women's potluck lunch