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Rhubarb Cheesecake Dessert Recipe

Rhubarb Cheesecake Dessert Recipe

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 YIELD: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

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.

Nutritional Facts

1 piece: 276 calories, 12g fat (6g saturated fat), 67mg cholesterol, 132mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 5g protein

Reviews for Rhubarb Cheesecake Dessert

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MY REVIEW
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."

MY REVIEW
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."

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 !!!!"

MY REVIEW
Reviewed Jun. 5, 2011

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

MY REVIEW
Reviewed Aug. 19, 2010

"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!"

MY REVIEW
Reviewed May. 23, 2010

"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!!"

MY REVIEW
Reviewed Mar. 27, 2010

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

MY REVIEW
Reviewed Jul. 25, 2008

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

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