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Rhubarb Cream Delight Dessert

 Rhubarb Cream Delight Dessert
I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten!
12-16 ServingsPrep: 30 min. Bake: 30 min. + chilling

Ingredients

  • CRUST:
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/2 cup cold butter
  • RHUBARB LAYER:
  • 3 cups sliced fresh rhubarb (1/2-inch pieces)
  • 1/2 cup sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • CREAM LAYER:
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

  • For crust, combine the flour and sugar; cut in the butter until the
  • mixture resembles coarse crumbs. Pat into 10-in. pie plate; set
  • aside.
  • For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly
  • and pour into crust. Bake at 375° for 15 minutes. Meanwhile,
  • prepare cream layer by beating together cream cheese and sugar until

2 of 2

Rhubarb Cream Delight Dessert (continued)

Directions (continued)

  • light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb
  • layer. Bake at 350° for 25-30 minutes or until almost set.
  • Remove to a wire rack. Combine topping ingredients; spread over hot
  • cream layer. Cool completely. Chill. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 264 calories, 16 g fat (10 g saturated fat), 75 mg cholesterol, 137 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.