Rhubarb Cheesecake is one of my favorite rhubarb recipes and one of the first recipes I make every rhubarb season. Creamy baked cheesecake tops a shortbread crust lined with sweet and tangy rhubarb and is a big hit with the whole family.
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❤️ Why you'll love it
Flavor balance: it is a delicious way to enjoy a creamy cheesecake with the sweet and tangy flavors of fresh rhubarb.
Seasonal recipe: this cheesecake recipe is a great way to use rhubarb during the spring and summer.
Holiday dessert: rhubarb cheesecake is a delicious addition to the Easter dessert table!
🥘 Ingredients for Rhubarb Cheesecake
Fresh rhubarb stalks: washed and diced, is a seasonal ingredient found in the grocery stores in the springtime.
All purpose flour
Butter
Granulated sugar
Pure vanilla extract
Large eggs: you can use 4 large egg whites OR 2 large eggs
Sour cream
Cream cheese: you can reduce the fat in this recipe more by using reduced-fat cream cheese.
🔪 Instructions
- Pre heat oven to 350 degrees.
Make the crust
- In a medium bowl, combine flour, sugar, and butter using a pastry blender until coarse crumbs are formed.
- Press mixture into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.
For the rhubarb filling
- In a medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour.
- Place rhubarb mixture on top of crust and spread out evenly. Bake for 15 minutes.
Make the cheesecake filling
- While crust is baking, make the cheesecake filling. In a large bowl using a hand mixer on medium speed, blend together the cream cheese, sugar, and vanilla until creamy.
- Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
- Reduce oven temperature to 350 degrees after crust have prebaked.
- Pour cheesecake batter over top of hot rhubarb.
- Bake for 30 minutes, or until filling is set.
Make the sour cream topping
- In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
- Cool completely on a wire rack.
🥄 Equipment
Pastry blender (or food processor)
Electric hand mixer
Mixing bowls
Springform pan
🥫Storage
Refrigerate: store in an airtight container up to 1 week.
Freeze: store in an freezer safe airtight container up to 3 months.
Do not store cheesecake at room temperature.
📖 Variations
- Use substitute sliced fresh strawberries for half of the rhubarb.
- Use brown sugar in the sour cream topping instead of granulated sugar.
- Spread rhubarb sauce over top of chilled cheesecake.
- Frozen rhubarb can be used in place of fresh, but it must be in it's frozen state when using.
💭 Tips
- Be sure the butter is cold from the fridge when ready to use.
- Cream cheese should be room temperature before mixing.
- You do not need to use a water bath for this cheesecake recipe.
📚 Related Recipes
Rhubarb Crumble Muffins are a delicious on the go breakfast.
You will love this Rhubarb Ice Cream.
Strawberry Rhubarb Pudding Cake is sweet, tart, and easy to make.
This Rhubarb Cheese Danish is perfect for weekend brunch!
Everyone loves this tangy classic rhubarb custard pie.
🍽 Serve with..
Serve topped with rhubarb sauce and/or sweetened whipped cream.
The Last Word
I have made this cheesecake with whole eggs and with just egg whites. This recipe is a great way to use up any egg whites you may have on hand and it will turn out perfectly!
The color of the cheesecake is more white when using egg whites, and a little fluffier. If using whole eggs it will have a more yellow tint to the cheesecake and be more dense.
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📖 Recipe
Rhubarb Cheesecake
Equipment
- Pastry blender , (or food processor)
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Ingredients
For the shortbread crust
- 1 cup all-purpose flour
- ½ cup granulated sugar , divided
- ½ cup unsalted butter , diced
For the cheesecake
- 16 ounces cream cheese , softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
For the cheesecake topping
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
Make the crust
- In a medium bowl, mix together flour, sugar, and butter using a pastry blender until fine crumbs are formed.
- Press crust into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.
- In a 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.
Make the cheesecake filling
- In a large bowl using a hand mixer, blend together the cream cheese, sugar, and vanilla until creamy.
- Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
- Pour cream cheese mixture over top of hot rhubarb.
- Bake for 30 minutes, or until filling is set.
Make the sour cream topping
- In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
- Cool completely on a wire rack.
Jamie H says
What a gorgeous cheesecake! I've got some rhubarb in the fridge right now that needs a use!
Michele @ Flavor Mosaic says
Your recipe looks wonderful as do all the other recipes. Thanks for sharing!
Brandy M. says
This looks so yummy! Can't wait to try it when the rhubarb comes on for us here in Colorado.
Aunt Bee says
This is such a fantastic way to incorporate rhubarb into a dessert! I love the color! WOW!
Deborah Warren says
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
Tara Noland says
That looks delicious and gorgeous!!
Kelly @ Tasting Page says
Now that's a lot of nice looking rhubarb. Thanks for the full coverage!
Sandra Shaffer says
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!