Rhubarb Cheesecake Recipe

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An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping. Shown without topping to show off the awesome marble effect. Follow instructions or tip below, your choice.

Prep time:
Cook time:
Servings: 12


Cost per serving $1.07 view details


  1. To Make Crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave.
  2. Combine ingredients in a 9-Inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325°F for 10 minutes.
  3. To Make Rhubarb Sauce: Chop the rhubarb stalks and put into a medium sized saucepan; add water and cook over low heat until very soft.
  4. Remove rhubarb from heat and mash. Add sugar, triple sec and flour; mix well. Put back on stove and stir until thickened; cool completely.
  5. To Make Topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.
  6. To Construct Cheesecake: In a food processor combine, cream cheese, sugar, eggs, flour, lemon rind, and remaining rhubarb sauce; blend until smooth.
  7. Pour over crust and bake for about 50 minutes (or until cake barely moves when shaken) at 325°F. Turn oven off and leave cake in oven for another 10 minutes; cool. When cheesecake is cool, top with rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.
  8. Tip: I prefer to keep the sauce separate from the filling in step 6. I like to pour the cheese filling into the pan and then swirl the rhubarb sauce into the filling. It makes for a nicer presentation when the cake is sliced.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 109g
Recipe makes 12 servings
Calories 312  
Calories from Fat 222 71%
Total Fat 25.28g 32%
Saturated Fat 14.59g 58%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 210mg 9%
Potassium 136mg 4%
Total Carbs 17.65g 5%
Dietary Fiber 0.3g 1%
Sugars 15.23g 10%
Protein 4.09g 7%
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  • ShaleeDP
    September 13, 2013
    Oh i like cheescakes! I make sure i try anything new cheesecake lolz
    1 reply
    • Robyn Savoie
      September 13, 2013
      Cheesecakes are my weakness next to chocolate. I'm starting to use two 8 inch spring-form pans instead of the 12 inch. Then I freeze one of the cakes. It's too much cake at once. Otherwise I over indulge and fat free cheesecake is unappealing, plus defeats the purpose. If I have guests over then I'll use the 12 inch.

      I have been making digital copies of my recipes and found the rest of them containing rhubarb. I will be posting them shortly.

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