Rhubarb and me, we’ve been friends for a long, long time. The very first pie I ever made by myself was rhubarb and my Nanny, my inspiration for this blog, told me that it was the “best rhubarb pie she had ever eaten”. One of the first desserts I ever made Grumpy were the Rhubarb Custard Bars. I remember how much he loved those bars and I had to make them several times that summer. This Rhubarb Cheesecake kind of reminded me of those bars. Delicious!
This recipe was in an issue of allrecipes magazine and was one my son Christopher pointed out to me. I had asked him one day what I should make from the magazine and his immediate response was the Rhubarb Cheesecake! So, I made this the week of vacation when my dad and mom were here. My dad loved it so much he ate two pieces!
Because I love rhubarb so much myself, I thought I would love to have several links that gave me different recipes to have on file. So, I gathered together some recipes for fellow bloggers that you will see in the link up below this recipe.
- [b]for the crust:[/b]
- 1 cup plus 1 tablespoon white whole wheat flour
- 3/4 cup granulated sugar
- 1/2 cup cold, unsalted butter, diced
- 3 cups chopped fresh rhubarb
- [b]for the filling:[/b]
- 2-8 ounce packages reduced fat cream cheese
- 1 eggs
- 1 teaspoon vanilla
- 1/2 cup sugar
- for the topping:
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons sugar
- Preheat oven to 350 degrees. In a medium bowl, mix 1 cup of flour, 1/4 cup sugar, and 1/2 cup butter with a pastry blender until fine crumbs are formed. Press into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.
- In medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour. Place on top of crust and spread out evenly. Bake for 45 minutes.
- While crust is baking, prepare filling. Mix cream cheese, 1/2 cup sugar, 1 teaspoon vanilla until creamy. Add eggs, 1 at a time, mixing well after each addition.[br]
- [img src=”https://grumpyshoneybunch.com/wp-content/uploads/2014/06/label-19-184×300.png” width=”184″ height=”300″ class=”alignleft size-medium” title=”label (19)”]
RHUBARB CHEESECAKE – PIN IT!
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Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read moreLatest Cookbook Available Now
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One Pot Paleo Cookbook by Shelby Law Ruttan
This is gorgeous, Shelby! I love the ripple topping. I have never cooked with rhubarb. I better change that since there are so many gorgeous recipes here to try!
Now that's a lot of nice looking rhubarb. Thanks for the full coverage!
That looks delicious and gorgeous!!
The roundup was great, but your rhubarb pie looks so gorgeous! I love it, and can't wait to give it a try! Looks like a definite winner! Deb @ Kneaded Creations
This is such a fantastic way to incorporate rhubarb into a dessert! I love the color! WOW!
This looks so yummy! Can't wait to try it when the rhubarb comes on for us here in Colorado.
Your recipe looks wonderful as do all the other recipes. Thanks for sharing!
What a gorgeous cheesecake! I've got some rhubarb in the fridge right now that needs a use!