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Rhubarb Cheesecake Layer Dessert

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


  • 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 large eggs, lightly beaten
  • 1-1/2 cups sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional


  • 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.
  • Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
  • Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
  • 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.
  • Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts
1 piece: 296 calories, 18g fat (10g saturated fat), 86mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 5g protein.

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Average Rating:
  • jgeiger1
    May 10, 2012

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

  • meanmary5
    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
    Jun 18, 2011

    Absolutly the best rhubarb dessert I've ever had.

  • astarzynski
    Apr 13, 2011

    No comment left

  • joycecooks
    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.

  • Cgeddes
    May 30, 2008

    No comment left

  • 50Pearlcat
    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!

  • cathypete
    Jul 7, 2007

    No comment left

  • Goldammer
    May 18, 2007

    No comment left