food addiction. recipe. spring rhubarb dessert.


Rhubarb Cheesecake

Rhubarb isn’t for everyone.  In fact, it seems that people either like it, or they don’t. There’s no middle ground.  It is one of my favourite flavours in a dessert.  We have a large patch of the hardy [some call it weed-like and impossible to kill, so-you-might-as-well-make-the-best-of-it] vegetable growing in our yard.  Paired with a rich, creamy cheesecake, on a shortbread crust, the rhubarb adds a sweet, tart freshness that’s hard to achieve with any other filling.  And, if you are a lover [or one of those waste-not-want-not-types-who-can’t-take-for-granted-the-stuff-growing-for-the-taking-on-your-property] of rhubarb, this is a must try, easy recipe.


1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract


Preheat oven to 375 degrees Fahrenheit. In a bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.

Mix together the rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees Fahrenheit.

In a bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in the eggs, one at a time until combined and smooth. Pour over hot rhubarb in the pan.

Bake for 30 minutes, or until set. Remove from oven and set aside.

Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake while still hot.

Cool until room temperature, then chill before serving.

4 thoughts on “food addiction. recipe. spring rhubarb dessert.

  1. You know the part in “Forrest Gump” where Bubba is listing off all the ways you can prepare shrimp? Well, that’s me and rhubarb. The minute I saw this recipe, I HAD to try it. It is to die for! Not only is it delicious with the rhubarb filling, but this is quite simply a great cheesecake recipe in itself. It will be my new ‘go to’ recipe for cheesecake. I think it would be good with many other fruits layered between the crust and cheesecake. It would also be good with chocolate, lemon or lime in that layer. I took my cheesecake to work and it was gone in the first afternoon.
    Question. Have you tried to freeze it? I was wondering how the sour cream layer would do. Perhaps it might be better if it was added after it was thawed? Thoughts?

    1. Hi Wanda (I don’t often encounter another Wanda…..)! Thanks for you post. I am so glad that the recipe worked well for you. I was thinking about trying it with a peach layer…….and, yes, I bet it would be good with other flavours as well. Cheesecakes don’t survive in our house long enough to consider freezing, but your thoughts on adding the sour cream topping after thawing sound best. Take care and thanks again for posting!

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