Rhubarb Cheesecake

mary Armstrong


If you are like me, you love rhubarb and can't get enough good rhubarb recipes...you must try this one!

Move over berry cheesecakes and make room for rhubarb!

I have yet to find another rhubarb cheesecake recipe I like more!

It is so impressive to serve and fun to make.

I hope you enjoy it as much as we do.


★★★★★ 1 vote

30 Min
45 Min


  • 1 c
    plus 2 tbsp. flour divided
  • 1/2 c
  • 2 pkg
    8 ounces each, cream cheese
  • 1 c
    sour cream
  • 1 1/4 c
    plus 2 tbsp. sugar, divided
  • 3 c
    chopped rhubarb
  • 2
  • 1 tsp
    vanilla extract

How to Make Rhubarb Cheesecake


  1. Preheat oven to 375 degrees.
  2. In medium bowl, combine 1 cup flour, 1/4 cup sugar and butter. Mix until crumbly and pat into bottom of a 9 inch springform pan.
  3. In medium bowl, toss together rhubarb, 1/2 cup sugar and 2 tbsp. flour. Pour onto crust.
  4. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
  5. In a large bowl, beat cream cheese and another 1/2 cup sugar until creamy. Beat in eggs one at a time. Pour over hot rhubarb in pan. Place on cookie sheet.
  6. Return to oven and bake 30 minutes or until filling is set.
  7. In a small bowl, combine sour cream, 2 tbsp. sugar and vanilla. Spread over cheesecake while still hot. Let cool completely and chill.

    Loosen the edges of the cake and Carefully remove sides of pan. Cut and serve.

Printable Recipe Card

About Rhubarb Cheesecake

Course/Dish: Cakes

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