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

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4.5 5 8
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Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."
Recommended: Top 10 Dessert Bars
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


  • 1/2 cup butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • 4 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional

Nutritional Facts

1 piece: 296 calories, 18g fat (10g saturated fat), 86mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 5g protein.


  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

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jgeiger1 User ID: 2233264 25509
Reviewed May. 10, 2012

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

meanmary5 User ID: 5028997 86112
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."

mrs.mark User ID: 5436322 51866
Reviewed Jun. 18, 2011

"Absolutly the best rhubarb dessert I've ever had."

joycecooks User ID: 2472697 33001
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."

50Pearlcat User ID: 1437423 24184
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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