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    Home » Rhubarb Recipes

    Rhubarb Cheesecake

    Published: Mar 21, 2023 Last updated: Mar 21, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    This delicious rhubarb cheesecake is a great way to use the seasonal rhubarb plant in spring! Sweet and tart flavors with a creamy baked cheesecake filling that the whole family will love.
    Featured image for Rhubarb Cheesecake recipe.
    Rhubarb Cheesecake Pin image 3.
    Rhubarb Cheesecake Pin image.
    Pin image for rhubarb cheesecake.

    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.

    Hero image for Rhubarb Cheesecake Recipe.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients for Rhubarb Cheesecake
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with..
    • The Last Word
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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!

    Shortbread crust ingredients.
    Ingredients for shortbread crust.
    Cheesecake filling ingredients.
    Cheesecake filling ingredients
    Sour cream topping ingredients.
    Sour cream topping ingredients.
    3 sets of ingredients and 3 simple steps to making this delicious rhubarb cheesecake!

    🥘 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.

    Shortbread crust ingredients in mixing bowl with a pastry blender above the bowl.
    Shortbread crust ingredients
    Shortbread crust pea sized crumbs in a mixing bowl.
    Use a pastry blender to work the butter into the flour.
    Rhubarb on top of shortbread crust before baking.
    The rhubarb mixture goes on top of the crust.
    Baked crust with diced rhubarb.
    Rhubarb crust is prebaked for 15 minutes.
    How to assemble the rhubarb crust

    🔪 Instructions

    1. Pre heat oven to 350 degrees.

    Make the crust

    1. In a medium bowl, combine flour, sugar, and butter using a pastry blender until coarse crumbs are formed.
    2. 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

    1. In a medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour.
    2. Place rhubarb mixture on top of crust and spread out evenly. Bake for 15 minutes.

    Make the cheesecake filling

    1. 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.
    2. Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
    3. Reduce oven temperature to 350 degrees after crust have prebaked.
    4. Pour cheesecake batter over top of hot rhubarb.
    5. Bake for 30 minutes, or until filling is set.

    Make the sour cream topping

    1. In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
    2. Cool completely on a wire rack.
    Creamy cheesecake filling in a mixing bowl.
    Blend cheesecake filling til creamy.
    Spreading the cheesecake filling over top of the rhubarb crust.
    Spread cheesecake filling over hot crust.
    Unbaked cheesecake in a springform pan.
    Smooth out top of cheesecake and bake.
    Baked cheesecake with sour cream topping.
    Spread sour cream topping over hot baked cheesecake.
    How to assemble and bake the rhubarb cheesecake.

    🥄 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.
    Overhead image of rhubarb cheesecake.

    💭 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.

    Angled image of Rhubarb Cheesecake.

    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.


    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 Cheesecake recipe.

    Rhubarb Cheesecake

    Shelby Law Ruttan
    This delicious rhubarb cheesecake is a great way to use the seasonal rhubarb plant in spring! Sweet and tart flavors with a creamy baked cheesecake filling that the whole family will love.
    4.50 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Desserts
    Cuisine American
    Servings 12
    Calories 391 kcal

    Equipment

    • Pastry blender , (or food processor)
    • Electric hand mixer
    • mixing bowls
    • Springform pan
    • Rubber scraper

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the shortbread crust

    • 1 cup all-purpose flour
    • ½ cup granulated sugar , divided
    • ½ cup unsalted butter , diced

    For the rhubarb

    • 3 cups chopped fresh rhubarb
    • ½ cup sugar
    • 1 tablespoon flour

    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.

    Nutrition

    Calories: 391kcalCarbohydrates: 40gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 96mgSodium: 149mgPotassium: 205mgFiber: 1gSugar: 29gVitamin A: 883IUVitamin C: 3mgCalcium: 99mgIron: 1mgNet Carbohydrates: 39g
    Keyword Rhubarb Cheesecake
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Rhubarb Recipes

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      Classic Rhubarb Custard Pie
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      Raspberry Rhubarb Sweet Rolls
    • Duck Appetizer Chaffle with Rhubarb Topping
    • Featured image for strawberry rhubarb pudding cake.
      Strawberry Rhubarb Pudding Cake

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

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