Rhubarb Cheesecake

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!

Rhubarb Cheesecake

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!

Rhubarb Cheesecake

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.

Rhubarb Cheesecake
Author: slightly adapted from allrecipes.com
Serves: 12
  • [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
  1. 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.
  2. 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.
  3. 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]
  4. [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

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Sandra Shaffer June 14, 2014 at 4:54 pm - Reply

    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!

  2. Kelly @ Tasting Page June 14, 2014 at 5:04 pm - Reply

    Now that's a lot of nice looking rhubarb. Thanks for the full coverage!

  3. Tara Noland June 14, 2014 at 6:07 pm - Reply

    That looks delicious and gorgeous!!

  4. Deborah Warren June 14, 2014 at 6:37 pm - Reply

    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

  5. Aunt Bee June 14, 2014 at 6:47 pm - Reply

    This is such a fantastic way to incorporate rhubarb into a dessert! I love the color! WOW!

  6. Brandy M. June 14, 2014 at 8:48 pm - Reply

    This looks so yummy! Can't wait to try it when the rhubarb comes on for us here in Colorado.

  7. Michele @ Flavor Mosaic June 15, 2014 at 2:37 am - Reply

    Your recipe looks wonderful as do all the other recipes. Thanks for sharing!

  8. Jamie H June 17, 2014 at 9:22 pm - Reply

    What a gorgeous cheesecake! I've got some rhubarb in the fridge right now that needs a use!

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shelby 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 more

Latest Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Pescatarian Cookbook Preorder Now Image

One Pot Paleo Cookbook by Shelby Law Ruttan