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    Home » Rhubarb Recipes

    Rhubarb Cream Cheese Danish

    Published: Jun 13, 2023 Last updated: Jun 14, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A cream cheese filling topped with rhubarb sauce inside a braided crescent roll dough, this Rhubarb Cream Cheese Danish is a great item to add to the weekend brunch menu or dessert.
    Featured image for rhubarb cheese danish.
    Pinnable Image for Rhubarb Cream Cheese Danish.

    This Rhubarb Cream Cheese Danish recipe has the perfect amount of sweetness combined with just enough tart. A flaky buttery breakfast pastry filled with cheese and rhubarb sauce that is perfect for weekend brunch, mother's day, and bridal showers.

    The rhubarb sauce in this cheese danish recipe brings breakfast to a whole new level of delicious. It is an excellent way to enjoy this spring fruit in its sweet form. 

    A slice of golden brown rhubarb cheese danish on a white plate with the cream cheese and rhubarb filling peeking out of the braided portion of the danish on a white plate with a blue and white napkin and the rest of the danish blurred in the background

    Why you'll love it

    ✔️ Rhubarb sauce, canned crescent roll dough, and a homemade cream cheese danish filling makes this a super easy recipe to make.

    ✔️ It can serve as a breakfast pastry or dessert, and can even be a snack with a cup of coffee or tea.

    ✔️ It is another great rhubarb recipe to have in your files!

    Phyllo Dough on parchment paper lined baking sheet with strips cut on each side of the dough and the cheese filling and rhubarb down the center of the dough.
    Jump to:
    • Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tips
    • 🙋 FAQ's
    • Serve with...
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Crescent roll dough

    Rhubarb sauce

    Cream cheese

    Sugar

    Large egg: adds structure and makes the filling expand some, giving it more substance. See tips for recommendations on filling troubleshooting.

    Pure vanilla extract

    🔪 Instructions

    1. Preheat the oven to 400° degrees F.

    Make the cream cheese filling

    1. In a large bowl, using an electric mixer, cream together the room temperature cream cheese, 1 egg, granulated sugar, and salt until creamy. Set aside.

    Prepare the crescent roll

    1. Lay the crescent roll dough out on a 9x13 rimless cookie sheet lined with parchment paper. Roll the puff pastry out with a pastry roller until the creases in the dough smooth out.
    2. Starting from the inner seam where the dough was folded in half, cut 12, ½ inch strips on each side of the pastry dough going out to the end of the dough.

    For the danish filling

    1. Spread the cheese mixture over the center of the dough from top to bottom, leaving about ½ inch space at top and bottom.
    2. Spread the rhubarb sauce over top of the cream cheese mixture.

    How to make the rhubarb danish braid

    1. Shape the danish by folding the top two strips of dough over top of filling.
    2. Bring the left side strip over to the right side of the filling and secure the strip by pressing the dough lightly.
    3. Bring the right side strip over top of the filling to the left and tuck into the danish to seal.
    4. Continue with the dough braid until the the last two strips at the bottom.
    5. Bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.

    Apply the egg wash and bake

    1. Whisk the remaining egg until well combined. Brush the danish evenly with the egg.
    2. Bake in the oven for 30 minutes, or until the danish is golden brown.
    3. Remove the danish from oven and let cool at 10 minutes before serving. Store leftovers in a covered container.
    Unbaked braided danish on parchment paper.

    🥄 Equipment

    Parchment Paper

    Large rimless baking sheet

    Rolling pin

    Kitchen utility knife or pizza cutter

    🥫Storage

    Store rhubarb danish in an air tight container in the fridge for up to 5 days and the freezer up to 2 weeks.

    📖 Variations

    • Use puff pastry for the crescent roll dough.
    • Substitute lemon, blueberry, or cherry pie filling for different flavored fruit filled cheese danish.
    • Dust the cooled danish with powdered sugar or drizzle with a vanilla flavored icing.
    One slice of baked rhubarb cream cheese danish on a white plate.

    💭 Top Tips

    • When starting to fold over the strips, it is always important to bring the first two straight over top of the filling. Then, start the criss cross that makes the braid. The same thing needs to be done at the bottom of the braid also.
    • The cream cheese danish filling will be hot, be sure let it cool for 15 minutes before serving.

    🙋 FAQ's

    My cream cheese filling is too runny, how do I fix this?

    • Add 2 tablespoons of flour to the cream cheese mixture. This will give it more structure.
    • Use just an egg yolk in the cream cheese filling and save the egg white for the egg wash.
    • Keep in mind, if the rhubarb sauce is not thick, it could cause a wetter filling. I usually cook my rhubarb sauce until it is fairy thick when making it for a recipe like this danish.
    • You can also just leave the egg out completely. The cream cheese filling will be a little different, but still be delicious.

    Serve with...

    Serve this Rhubarb Cheese Danish with a hot cup of coffee or a scoop of Rhubarb Ice Cream.

    Related Recipes

    • Caramel Apple Cheese Danish
    • Pumpkin Danish Braid with Maple Drizzle
    Whole baked rhubarb cheese danish on a white tray with steam rising out of the danish.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for rhubarb cheese danish.

    Rhubarb Cream Cheese Danish

    Shelby Law Ruttan
    A cream cheese filling topped with rhubarb sauce inside a braided crescent roll dough, this Rhubarb Cream Cheese Danish is a great item to add to the weekend brunch menu or dessert.
    4.19 from 22 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 6
    Calories 385 kcal

    Equipment

    • Rolling Pin
    • Parchment Paper
    • Large rimless baking sheet
    • Kitchen utility knife , or pizza cutter

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 8 ounce crescent roll dough
    • 4 ounces cream cheese softened
    • 2 large eggs divided
    • ⅓ cup granulated sugar
    • ½ teaspoon salt
    • ½ cup rhubarb sauce

    Instructions
     

    • Preheat the oven to 400° degrees F.

    Make the cream cheese filling

    • In a large bowl, using an electric mixer, cream together the room temperature cream cheese, 1 egg, granulated sugar, and salt until creamy. Set aside.

    Prepare the crescent roll

    • Lay the crescent roll dough out on a 9x13 rimless cookie sheet lined with parchment paper. Roll the puff pastry out with a pastry roller until the creases in the dough smooth out.
    • Starting from the inner seam where the dough was folded in half, cut 12, ½ inch strips on each side of the pastry dough going out to the end of the dough.

    For the danish filling

    • Spread the cheese mixture over the center of the dough from top to bottom, leaving about ½ inch space at top and bottom. Spread the rhubarb sauce over top of the cream cheese mixture.

    How to make the danish braid

    • Shape the danish by folding the top two strips of dough over top of filling. Bring the left side strip over to the right side of the filling and secure the strip by pressing the dough lightly.
    • Bring the right side strip over top of the filling to the left and tuck into the danish to seal.
    • Continue with the dough braid until the the last two strips at the bottom. Bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.

    Apply the egg wash and bake

    • Whisk the remaining egg until well combined. Brush the danish evenly with the egg. Bake in the oven for 30 minutes, or until the danish is golden brown.
    • Remove the danish from oven and let cool at 10 minutes before serving. Store leftovers in a covered container.

    Notes

    🙋 FAQ's
    My cream cheese filling is too runny, how do I fix this?
    • Add 2 tablespoons of flour to the cream cheese mixture. This will give it more structure.
    • Use just an egg yolk in the cream cheese filling and save the egg white for the egg wash.
    • Keep in mind, if the rhubarb sauce is not thick, it could cause a wetter filling. I usually cook my rhubarb sauce until it is fairy thick when making it for a recipe like this danish.

    Nutrition

    Calories: 385kcalCarbohydrates: 38gProtein: 7gFat: 24gSaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 380mgPotassium: 74mgFiber: 1gSugar: 19gVitamin A: 344IUCalcium: 32mgIron: 1mg
    Keyword Cheese Danish Recipe, cream cheese danish, Rhubarb Cheese Danish
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Rhubarb Recipes

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      Rhubarb Walnut Muffins: An easy breakfast recipe
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      Classic Rhubarb Custard Pie
    • Raspberry Rhubarb Sweet Rolls featured image.
      Raspberry Rhubarb Sweet Rolls
    • Featured image for Rhubarb Cheesecake recipe.
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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Veronica

      August 06, 2023 at 12:26 pm

      4 stars
      This was so tasty but I believe the recipe is incorrect. I followed the recipe as directed and my cream cheese mixture was way too runny. It didn’t look like your photo at all. I wish I had read all the other comments about the mixture being too runny. After I made the recipe I read your FAQ notes about only using the yolk and saving the egg white to brush on the pastry. I think that’s an important part of the recipe and you should include that in the instructions and not in the notes. I totally believe it’s the egg white that’s causing the mixture to be so runny. My cream cheese mixture spread all over the dough and the parchment paper and made a huge mess. I really don’t think the egg is needed. Next time I may try it without the egg. Also, I checked my danish after 27 minutes and it was dark brown, almost burned. The instructions on the crescent roll package says to cook for 9-12 minutes at 375°, not 400°. Next time I will cook it at 375° for a shorter amount of time. I hope you fix your recipe so that so many other people don’t have the same problem I and so many other people are having with the runnyness.

      Reply
      • Shelby Law Ruttan

        August 06, 2023 at 2:36 pm

        Hi Veronica, thank you for your input. I tested this recipe again not so long ago myself due to comments saying the cheesecake filling was too runny. I will definitely update with your observations as well. I added flour to my batter. I never had it be runny before, but this year, when testing it again, It was looser than I remembered, which is why I added flour. I did indicate also that you could skip the egg entirely. I'll be sure to make updates asap and I really appreciate your input!

        Reply
      • Cindy

        August 13, 2023 at 10:50 am

        I can not find the ingredient amounts. Tired of trying to find.

        Reply
        • Shelby Law Ruttan

          August 13, 2023 at 11:47 am

          As it is with most blogs, the recipe card is found at the very bottom of the post. All you need to do is scroll to the bottom and click print recipe.

    2. Myrald Cantley

      June 07, 2023 at 10:38 am

      The ingredients for the cream cheese mixture must be off as I used exactly what was in the recipe and it came out watery was all over the place. I was a waste of my time and money in purchasing the ingredients – totally disappointed.

      Reply
      • Shelby Law Ruttan

        June 07, 2023 at 11:00 am

        Did you add only 1 egg to the cream cheese mixture? It should not have been watery. The 2nd egg is for the egg wash, not the filling. You can use exactly what is in the recipe and have it turn out right, but if you added two eggs to the cream cheese filling then yes, you are going to have a runny filling.

        Reply
        • myrald cantley

          June 08, 2023 at 1:48 pm

          i used 4 oz cr cheese; 1 egg n 1/2 c sugar n salt - it was runny

        • Wayne

          June 13, 2023 at 12:06 pm

          I'm making it right now and it's the same. A big watery mess. I even mix it for over 5 minutes. I would have saved time just throwing the money directly into the trash.

        • Shelby Law Ruttan

          June 13, 2023 at 6:42 pm

          Wayne, In the instructions there is a solution for those who are having issues with a loose cheese filling. Please check it out. Add two tablespoons of flour. This should thicken it up. I tested this recipe again today myself and had no trouble.

    3. Tiana

      October 27, 2017 at 7:49 pm

      I know that I have to use a new recipe for my breakfast, I love cheese, this would be what I am looking for. So delicious.

      Reply
      • Kara

        October 10, 2021 at 9:49 am

        5 stars
        Delicious! Elegant! Different! I’ve made this recipe numerous times. I freeze my rhubarb so that I have it throughout the year. This recipe never disappoints and always impresses. Agree with previous posts that sometimes you need to add more cream cheese so it’s not to runny. Thank you!!

        Reply
    4. Dawn @ Words Of Deliciousness

      June 06, 2017 at 8:41 pm

      I love danish and rhubarb, this looks delicious. Perfect for a Sunday brunch.

      Reply
      • Lauren

        July 20, 2021 at 11:07 pm

        First time making something like this. The rhubarb sauce recipe on this website was perfect, so I thought I’d give this recipe a try. The cream cheese mixture was extremely runny. I ended up doubling the amount of cream cheese to the whole 8 oz. block and adding a smidge of vanilla extract. Had way too much filling left because adding more made things very leaky. Also, roll the pastry dough very, very thin or your danish will come out doughy and undercooked. I had to throw out the first effort and bake it again with the modifications mentioned. I cooked mine a little over 30 minutes.

        Reply
        • Shelby Law Ruttan

          July 22, 2021 at 6:00 am

          Hi Lauren, I'm not sure why your cheese mixture would have been too runny. The only thing I can think of would have been if you used both eggs in the mixture instead of the one that it calls for. I have had no issues making this and have not experienced a runny filling or unbaked dough. I am happy you were able to make it work on your second try. Thanks for stopping by! Shelby

        • Raegan

          December 25, 2022 at 8:44 am

          5 stars
          I’m sorry, but this was a complete mess. Way too much filling. Also, you’re not clear on which direction to cut the dough strips. I did it wrong.

        • Shelby Law Ruttan

          December 26, 2022 at 7:23 am

          Hi Raegan, I'm sorry you had a bad experience. You did not indicate if you read the entire post, but there are images within the post as well showing the clearly direction of cutting the strips. As for the filling, it only consists of 4 ounces of cream cheese (1/2 brick) and 1 egg with sugar that gives it volume and the 1/2 cup of rhubarb, if you had too much filling I am suspecting maybe you put both eggs in the filling instead of brushing the dough with the 2nd egg, or the rhubarb sauce was too thin.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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