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Rhubarb Berry Cheesecake Pie Recipe
Rhubarb Berry Cheesecake Pie Recipe photo by Taste of Home

Rhubarb Berry Cheesecake Pie Recipe

Publisher Photo
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon grated lemon peel
  • 6 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 graham cracker crust (9 inches)
  • TOPPING:
  • 2 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint fresh strawberries, hulled and halved lengthwise
  • 2 teaspoons lemon juice

Nutritional Facts

1 piece equals 435 calories, 20 g fat (10 g saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemon peel, lemon juice, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
  2. Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
  3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping. Yield: 8 servings.
Originally published as Rhubarb Berry Cheesecake Pie in Country Woman May/June 2005, p33

Nutritional Facts

1 piece equals 435 calories, 20 g fat (10 g saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Rhubarb Berry Cheesecake Pie

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 15, 2014

Wow, wow, wow. I got tons of great feedback on this, and it was simple and delicious. Everyone keeps asking me for the recipe! I love rhubarb and will now make this every year!

MY REVIEW
Reviewed Jun. 5, 2014

Would not make this again! Cheesecake didn't set up and was WAY too sweet!

MY REVIEW
Reviewed May. 6, 2013

This is a lovely summery and light recipe. Sweet enough and with a fresh lemony twist. I loved it!

MY REVIEW
Reviewed May. 6, 2013

THIS WAS A GREAT HIT AT MY FIRST COOK OUT PARTY! used my own rhubarb and strawberries - will be made many times this summer..so refreshing

MY REVIEW
Reviewed May. 6, 2013

I haven't made this recipe yet and I am sure it is probably delicious but there is no way that this cheesecake will actually look like this picture. When I see a recipe image I expect it to look at least close to what it will actually looks like. Once the topping is prepared as instructed there is no way it will look like the fresh looking fruit in this picture. I had to look at the directions because when I saw this image I wondered how anyone would be able to eat the rhubarb on this cheesecake when it was raw.

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