Rhubarb Cheesecake Dessert Recipe
Rhubarb Cheesecake Dessert Recipe photo by Taste of Home

Rhubarb Cheesecake Dessert Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + cooling Bake: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 20 min. + chilling
MAKES: 12-15 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Cheesecake Dessert in Taste of Home April/May 1998, p29

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.

Reviews for Rhubarb Cheesecake Dessert

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 21, 2013

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!

MY REVIEW
Reviewed Aug. 14, 2012

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!

MY REVIEW
Reviewed Jul. 3, 2012

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

MY REVIEW
Reviewed Sep. 2, 2011

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.

MY REVIEW
Reviewed Jun. 10, 2011

soooo good !!!!

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