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Rhubarb Cheesecake

This easy recipe is tart-sweet and creamy perfection!

May 4, 2018

Creamy cheesecake pairs with tart rhubarb in an easy spring dessert.

Serves 8 to 10 people.



  • 4 cups rhubarb, cut in small dices
  • 1/2-cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 pound (two 8-ounce packages) cream cheese, at room temperature 
  • 1/2-cup granulated sugar
  • 2 large eggs, at room temperature 


  • 1-and-1/2 cups graham cracker crumbs
  • 1/4-cup granulated sugar
  • 5 tablespoons butter, melted (just over 1/2 stick)


  • 2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


Preheat oven to 375 degrees F. Butter the insides of a 9-inch springform pan, wrap the outside with foil, to contain any leaks and set on a rimmed sheet pan.

Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4-cup sugar and 5 tablespoons melted butter. Mix until blended and pat into the bottom of the prepared pan. Bake in oven for 5 minutes.

Meanwhile, in a medium bowl, toss together the diced rhubarb, 1/2-cup sugar and 1 tablespoon flour. Remove pan from oven and pour rhubarb onto crust. Don’t pack the rhubarb, leave nooks and crannies for the filling to sink into. Return pan to oven and bake for 12 minutes. Remove pan from oven, check that rhubarb is cooked, and set aside. Reduce oven temperature to 350 degrees.

While the rhubarb cooks, in a large bowl, beat the cream cheese and 1/2-cup sugar until no lumps remain. Beat in the eggs, one at a time. Pour over hot rhubarb in the pan and return pan to the oven. Bake at 350 degrees for 30 minutes, or until filling is set. 

When the cheesecake is done and out of the oven, prepare the topping. In a small bowl, combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of the still-warm cheesecake like frosting. Let cheesecake cool completely and then refrigerate for at least 1 hour before serving. Decorate cheesecake with sliced almonds or strawberries, if desired.

Cook’s note: No springform pan? Make it in an 8-inch square pan instead, with no worries about leaks! About 1/4-cup ground nuts add flavor to the crust, or you may try crushed pecan shortbread cookies instead of the graham crackers — just leave out the sugar.