Rhubarb Cheesecake


What to do with all that Rhubarb? 




  • 1 cup flour
  • ¼ cup sugar
  • 1/2 cup unsalted butter


Rhubarb Layer

  • 3 cups fresh rhubarb, cut in ½ inch pieces
  • ½ cup sugar
  • 1 TBS. flour


Cream Layer

  • 12 oz. cream cheese, softened
  • ½ cup sugar
  • 2 eggs



  • 8 oz. sour cream
  • 2 TBS. sugar
  • 1 teaspoon vanilla




For the crust:  mix flour, sugar and butter. Pat into 10 inch pie plate. Set aside.

For the rhubarb layer: combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake at °375 for about 15 minutes.

Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs on at a time then pour over hot rhubarb layer. Bake at °350 for about 30 minutes or until almost set.

Combine topping ingredients and spread over hot layers. Chill. Serves 12-16

Note:  I buy bulk 4×7 inch foil pans. If you double this recipe; you can get 4 individual cheese cakes to share with family and friends.

I have had this recipe for a very long time and written on the recipe is the cook’s name:

Eleanor Timmerman



This entry was posted in Desserts. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *