Rhubarb Cheesecake is a rich, creamy dessert topped with a bright, tangy layer of rhubarb that adds just the right contrast to the smooth cheesecake base. I love how the sharpness of the rhubarb cuts through the richness, giving each bite a fresh and satisfying balance. It’s a beautiful dessert to serve in spring and summer when rhubarb is at its peak.
Why I Love This Recipe
I love this recipe because it transforms the humble rhubarb into something truly special. The tart rhubarb topping complements the creamy cheesecake so well, and the buttery crust ties it all together. It feels elegant yet approachable, and it always impresses my guests without a lot of fuss in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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1 cup all-purpose flour
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¼ cup granulated sugar
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½ cup unsalted butter, softened
For the rhubarb layer:
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3 cups chopped rhubarb
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½ cup granulated sugar
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1 tablespoon all-purpose flour
For the cheesecake filling:
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2 packages (8 oz each) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
For the topping:
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1 cup sour cream
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2 tablespoons sugar
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 375°F (190°C). Combine the flour, sugar, and softened butter in a bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and remove from the oven.
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In a separate bowl, toss chopped rhubarb with sugar and flour. Spread it evenly over the baked crust.
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Reduce the oven temperature to 350°F (175°C).
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In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Pour this mixture over the rhubarb layer.
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Bake for about 30–35 minutes, or until the center is set.
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Meanwhile, mix sour cream, sugar, and vanilla in a bowl. Spread this over the hot cheesecake as soon as it comes out of the oven.
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Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.
Servings and Timing
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Servings: 10 to 12
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Chill Time: 4 hours
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Total Time: About 5 hours including chilling
Variations
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I sometimes add a handful of sliced strawberries to the rhubarb for a sweeter, more colorful topping.
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A graham cracker crust works beautifully as an alternative to the flour crust.
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For extra richness, I swirl a bit of rhubarb compote directly into the cheesecake batter before baking.
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A dash of cinnamon or cardamom in the rhubarb layer adds a nice warm note.
Storage/Reheating
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I store the cheesecake covered in the fridge for up to 5 days.
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This cheesecake freezes well, too. I wrap individual slices and freeze them for up to 2 months.
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When I want to enjoy a frozen slice, I let it thaw overnight in the fridge. There’s no need to reheat—it’s best served chilled.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, I can use frozen rhubarb. I make sure to thaw and drain it well so the cheesecake doesn’t get watery.
How do I know when the cheesecake is done baking?
I gently jiggle the pan; if the center is slightly wobbly but the edges are set, it’s ready. It will continue to firm up as it cools.
Why did my cheesecake crack?
Cracks can happen if it’s overbaked or cooled too quickly. I avoid overmixing the batter and let the cheesecake cool gradually to help prevent this.
Can I skip the sour cream topping?
Yes, but I like how it adds a creamy finish and a bit of tang that complements the rhubarb.
What’s the best way to cut clean slices?
I use a hot knife, wiping it clean between each cut. This helps keep the slices neat and smooth.
Conclusion
Rhubarb Cheesecake is a dessert I turn to when I want something unique, flavorful, and visually stunning. The tangy rhubarb, creamy filling, and buttery crust create a perfect trio of textures and tastes. It’s a seasonal favorite that never disappoints and always gets rave reviews at the table.
Print
Rhubarb Cheesecake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours
- Yield: 10–12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Cheesecake is a creamy, tangy dessert featuring a smooth cheesecake base, a tart rhubarb topping, and a buttery crust—perfect for spring and summer gatherings.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- For the rhubarb layer:
- 3 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- For the topping:
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Combine flour, sugar, and butter in a bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven.
- In a separate bowl, toss chopped rhubarb with sugar and flour. Spread evenly over the baked crust.
- Reduce oven temperature to 350°F (175°C).
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Pour over the rhubarb layer.
- Bake for 30–35 minutes, until the center is set.
- Mix sour cream, sugar, and vanilla in a bowl. Spread over the hot cheesecake as soon as it comes out of the oven.
- Let cool completely, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use frozen rhubarb if fresh isn’t available—thaw and drain it well first.
- Substitute graham cracker crust if preferred.
- Swirl rhubarb compote into the batter for a decorative effect.
- Add cinnamon or cardamom to the rhubarb layer for warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
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