Rhubarb Cheesecake Layer Dessert Recipe

4.5 5 8
Rhubarb Cheesecake Layer Dessert Recipe
Rhubarb Cheesecake Layer Dessert Recipe photo by Taste of Home
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Rhubarb Cheesecake Layer Dessert Recipe

Read Reviews
4.5 5 8
Publisher Photo
Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling

Ingredients

  • 1/2 cup cold butter or margarine
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • RHUBARB LAYER:
  • 4 cups sliced rhubarb
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional

Directions

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired. 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 piece: 296 calories, 18g fat (10g saturated fat), 86mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 5g protein.

  • 1/2 cup cold butter or margarine
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • RHUBARB LAYER:
  • 4 cups sliced rhubarb
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional
  1. In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
  2. Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired. 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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Reviews forRhubarb Cheesecake Layer Dessert

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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 ."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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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