A slice of creamy rhubarb cheesecake with a golden crust and sour cream topping, garnished with toasted nuts.

Delicious Rhubarb Cheesecake Recipe – Perfectly Tangy and Creamy

Rhubarb Cheesecake combines the tangy flavor of rhubarb with the creamy richness of cheesecake. This delightful dessert, submitted by Barb and tested by Allrecipes Test Kitchen, is a perfect treat for any occasion. With its luscious layers and vibrant flavors, it’s sure to impress your family and friends.

The Best Rhubarb Cheesecake Recipe

This recipe stands out for its perfect balance of sweet and tangy flavors, making it the best Rhubarb Cheesecake you’ll ever try. The combination of fresh rhubarb and creamy cheesecake filling is simply irresistible.


  • Rhubarb: Fresh rhubarb adds a tangy twist to the cheesecake.
  • Cream Cheese: Provides the rich, creamy texture essential for any cheesecake.
  • Sour Cream: The topping adds an extra layer of creaminess and a slight tang.
  • Butter: Used for the crust, it adds a delicious buttery flavor.
  • Sugar: Balances the tartness of the rhubarb and adds sweetness to the cheesecake.

How to Make Rhubarb Cheesecake

  1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).
  2. Prepare Crust: Combine 1 cup of flour, 1/4 cup of sugar, and 1/2 cup of butter in a medium bowl. Mix until crumbly, then pat into the bottom of a 9-inch springform pan.
  3. Prepare Rhubarb: Toss 3 cups of chopped rhubarb with 1/2 cup of sugar and 1 tablespoon of flour. Pour onto the crust and bake for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Make Filling: Beat 2 packages of cream cheese and 1/2 cup of sugar together until creamy. Beat in 2 large eggs, one at a time. Pour the mixture over the hot rhubarb in the pan.
  5. Bake: Bake in the preheated oven until the filling is set, about 30 minutes.
  6. Add Topping: Combine 1 cup of sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a small bowl. Mix well and spread on top of the cake while still hot.

How to Serve Rhubarb Cheesecake

Serve your Rhubarb Cheesecake chilled. It’s perfect on its own, but you can also add a dollop of whipped cream or a sprinkle of fresh rhubarb on top for an extra touch of elegance.

How to Store Rhubarb Cheesecake

Store any leftovers in the refrigerator, covered, for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition information

NutrientAmount per Serving% Daily Value*
Calories345.41 kcal17%
Total Fat24.47 g35%
Carbs27.33 g11%
Sugars16.96 g19%
Protein5.26 g11%
Sodium138.11 mg7%
Fiber0.85 g3%
Saturated Fat14.16 g71%
Trans Fat0.57 g
Monounsaturated Fat6.56 g
Polyunsaturated Fat1.2 g
Cholesterol98.2 mg33%
Calcium87.84 mg11%
Magnesium12.33 mg3%
Potassium184.34 mg5%
Iron0.79 mg6%
Zinc0.47 mg5%
Phosphorus87.53 mg13%
Vitamin A238.6 mcg30%
Vitamin C2.59 mg3%
Thiamin (B1)0.11 mg10%
Riboflavin (B2)0.22 mg16%
Niacin (B3)0.8 mg5%
Vitamin B60.06 mg4%
Folic Acid (B9)42.85 mcg21%
Vitamin B120.21 mcg8%
Vitamin D0.17 mcg1%
Vitamin E0.77 mg6%
Vitamin K10.7 mcg14%
Nutrition Information for Rhubarb Cheesecake

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQS ABOUT Rhubarb Cheesecake

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it first and drain any excess liquid before using it in the recipe.

What can I use instead of sour cream for the topping?

You can substitute Greek yogurt for the sour cream if you prefer a slightly different taste.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just store it in the refrigerator until you are ready to serve.

A slice of delicious rhubarb cheesecake topped with a creamy sour cream layer.

Delicious Rhubarb Cheesecake Recipe

Discover the best Rhubarb Cheesecake recipe with a creamy texture and tangy rhubarb topping. Easy to follow instructions for a delightful dessert.
Temps de préparation 20 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 5 minutes
Type de plat Cake Plates, Dessert
Cuisine American
Portions 12 servings
Calories 388 kcal


  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • ½ cup butter
  • 3 cups chopped rhubarb
  • ½ cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 8 ounce packages cream cheese
  • ½ cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan.
  • Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy; beat in eggs one at a time. Pour mixture over hot rhubarb in the pan.
  • Bake in the preheated oven until filling is set, about 30 minutes. Cover with sour cream topping while still hot.
  • To make the sour cream topping: Combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Mix well and spread on top of cake.
Keyword Baking, Cheesecake, Rhubarb
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Enjoy the perfect blend of tangy rhubarb and creamy cheesecake in this delightful dessert. Happy baking!

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