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

Rhubarb Cheesecake Dessert Recipe

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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
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


  • 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
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 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 piece: 276 calories, 12g fat (6g saturated fat), 67mg cholesterol, 132mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 5g protein


  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

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Reviewed Jun. 22, 2015

"I liked this dessert - unique way to use rhubarb when it's in season and the cheesecake and crust were very good. I gave it four stars because the amount of rhubarb was far from enough to adequately cover the cheesecake layer, and I had used a heaping four cups of rhubarb, measured while frozen, instead of the three cups the recipe called for. The resulting topping was thin; next time I would double the amount. I also added a couple drops of red food coloring when the sauce had cooled for extra color."

Reviewed May. 30, 2015

"So so sooooo good. I used 4 cups fresh rhubarb and added just a sprinkle of a red colored jello for some visual appeal."

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!"

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!"

Reviewed Jul. 3, 2012

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

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