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.
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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.
NOTES ON INGREDIENTS
- 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
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).
- 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.
- 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).
- 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.
- Bake: Bake in the preheated oven until the filling is set, about 30 minutes.
- 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
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 345.41 kcal | 17% |
| Total Fat | 24.47 g | 35% |
| Carbs | 27.33 g | 11% |
| Sugars | 16.96 g | 19% |
| Protein | 5.26 g | 11% |
| Sodium | 138.11 mg | 7% |
| Fiber | 0.85 g | 3% |
| Saturated Fat | 14.16 g | 71% |
| Trans Fat | 0.57 g | – |
| Monounsaturated Fat | 6.56 g | – |
| Polyunsaturated Fat | 1.2 g | – |
| Cholesterol | 98.2 mg | 33% |
| Calcium | 87.84 mg | 11% |
| Magnesium | 12.33 mg | 3% |
| Potassium | 184.34 mg | 5% |
| Iron | 0.79 mg | 6% |
| Zinc | 0.47 mg | 5% |
| Phosphorus | 87.53 mg | 13% |
| Vitamin A | 238.6 mcg | 30% |
| Vitamin C | 2.59 mg | 3% |
| Thiamin (B1) | 0.11 mg | 10% |
| Riboflavin (B2) | 0.22 mg | 16% |
| Niacin (B3) | 0.8 mg | 5% |
| Vitamin B6 | 0.06 mg | 4% |
| Folic Acid (B9) | 42.85 mcg | 21% |
| Vitamin B12 | 0.21 mcg | 8% |
| Vitamin D | 0.17 mcg | 1% |
| Vitamin E | 0.77 mg | 6% |
| Vitamin K | 10.7 mcg | 14% |
*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.
Delicious Rhubarb Cheesecake Recipe
Ingredients
- 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
Instructions
- 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.
Enjoy the perfect blend of tangy rhubarb and creamy cheesecake in this delightful dessert. Happy baking!
