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    Home » Dessert Recipes

    Rhubarb Cheesecake

    Published: Jun 14, 2014 Last updated: Mar 17, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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 theRhubarb 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

    More Rhubarb Recipes

    Homemade Strawberry Rhubarb Pudding Cake

    Rhubarb Cheese Danish Recipe

    Classic Rhubarb Custard Pie

    Rhubarb Martini - Easy Summer Cocktail

    Rhubarb Cheesecake
    Author: slightly adapted from allrecipes.com
    Serves: 12
    Ingredients
    • [b]for the crust:[/b]
    • 1 cup plus 1 tablespoon white whole wheat flour
    • ¾ cup granulated sugar
    • ½ 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
    • ½ cup sugar
    • for the topping:
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 2 tablespoons sugar
    Instructions
    1. Preheat oven to 350 degrees. In a medium bowl, mix 1 cup of flour, ¼ cup sugar, and ½ 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, ½ 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-19-184x300.png" width="184" height="300" class="alignleft size-medium" title="label (19)"]
    3.5.3208
    RHUBARB CHEESECAKE - PIN IT!

    Rhubarb Cheesecake

    More Dessert Recipes

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    • Best Carrot Cake with Raisins and Walnuts
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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. Jamie H

      June 17, 2014 at 9:22 pm

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

      Reply
    2. Michele @ Flavor Mosaic

      June 15, 2014 at 2:37 am

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

      Reply
    3. Brandy M.

      June 14, 2014 at 8:48 pm

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

      Reply
    4. Aunt Bee

      June 14, 2014 at 6:47 pm

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

      Reply
    5. Deborah Warren

      June 14, 2014 at 6:37 pm

      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

      Reply
    6. Tara Noland

      June 14, 2014 at 6:07 pm

      That looks delicious and gorgeous!!

      Reply
    7. Kelly @ Tasting Page

      June 14, 2014 at 5:04 pm

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

      Reply
    8. Sandra Shaffer

      June 14, 2014 at 4:54 pm

      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!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    122 shares