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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


  • 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


  • 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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becky66 User ID: 1915904 228377
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."

blardo User ID: 1829147 227151
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."

missv User ID: 1309550 27590
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!"

Thorhaug User ID: 5342596 47209
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!"

alaskakaren User ID: 3921099 23601
Reviewed Jul. 3, 2012

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

Haman User ID: 337932 59051
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."

Ilovetruffles2 User ID: 306532 23195
Reviewed Jun. 10, 2011

"soooo good !!!!"

Mrs_T User ID: 941931 48177
Reviewed Jun. 5, 2011

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

mom2jh User ID: 4936135 27589
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!"

Halfways User ID: 1025770 47191
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!!"

Lavishlyloved User ID: 4997898 81301
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"

queensnest User ID: 3139483 81300
Reviewed Jul. 25, 2008

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

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