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Fresh Rhubarb Swirl Cheesecake Recipe


2010 Rhubarb Baking Contest Winner - 1st Place Rhubarb Cake Category.


  • Crust:
  • 1/2 c. butter
  • 1/4 c. brown sugar
  • 1 c. all purpose flour
  • 1/4 c. quick oats
  • 1/4 c. finely chopped walnuts
  • Filling:
  • 2 1/2 c. chopped fresh rhubarb
  • 1/3 c. sugar
  • 2 Tbsp. orange juice
  • 3 - 8 oz. blocks cream cheese
  • 2 c. sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. sugar
  • 1 Tbsp. cornstarch
  • 3 eggs, lightly beaten
  • 8 oz. white baking chocolate, melted
  • Rhubarb Sauce Topping:
  • 2 c. fresh rhubarb
  • 1 c. water
  • 1/2 c. sugar
  • 1 pkg. strawberry gelatin
  • 1 c. fresh strawberries, sliced


In a small bowl, cream butter and brown sugar. Add the flour, oats and walnuts, mixing well. Press into the sides and bottom of a greased 9" Springform pan. Set aside.

In a saucepan, bring rhubarb, sugar, and orange juice to a boil. Reduce heat. Cook and stir until rhubarb is tender. Set aside. In a large mixing bowl, beat cream cheese, sour cream, vanilla, and salt. Mix the sugar and cornstarch together and add to cream cheese mixture. Finally, add lightly beaten eggs and mix well. Fold in white chocolate. Pour half of mixture into crust, top with half of rhubarb sauce. Repeat. Cut through layers to swirl the rhubarb. Bake for 60-70 minutes at 350 degrees. Cover and chill overnight. Top with the sauce below.

Rhubarb Sauce Topping:
In a small saucepan, bring the water, sugar, gelatin, and rhubarb to a boil. Cook uncovered for 7 minutes, or until rhubarb is tender. Cool for 1 hour. Sauce will thicken as it cools. Top the cheesecake with the sauce and serve.

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