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

Rhubarb Cheesecake Layer Dessert Recipe

Read Reviews (5)
4.63 5
Publisher Photo
Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling
MAKES:14-16 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling
MAKES: 14-16 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped pecans
  • RHUBARB LAYER:
  • 4 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional

Nutritional Facts

1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
  3. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
  4. Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
  5. Refrigerate overnight. Refrigerate leftovers. Yield: 14-16 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 Creamy Rhubarb Dessert in Taste of Home April/May 1999, p67

Nutritional Facts

1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Rhubarb Cheesecake Layer Dessert(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 10, 2012

This was pretty good. Not really a keeper though. I rated it a B .

MY REVIEW
Reviewed Jul. 2, 2011

A friend and I were visiting a favorite Aunt earlier in the week. Her daughter had made this and I wish I could have taken some home, it was delicious.

MY REVIEW
Reviewed Jun. 18, 2011

Absolutly the best rhubarb dessert I've ever had.

MY REVIEW
Reviewed Jun. 20, 2010

This was a very tasty dessert. Enjoyed by all. Did not really taste the sour cream on top. Would make this one again.

MY REVIEW
Reviewed May. 21, 2008

May is always my month for our book club and is my tradition to make a rhubarb dessert. This one was great and will definately make again!

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