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Rhubarb Cheescake Dessert Recipe


Prize Winning dessert at our 2016 Rhubarb Festival


  • Bottom Crust:
  • 1 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 1/4 cup cold butter
  • 1/2 cup walnuts, chopped
  • 1 tsp vanilla extract
  • Filling:
  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • Topping:
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1/4 tsp ground cinnamon
  • 1/4 cup water
  • 3 cups chopped fresh rhubarb


In a bowl, combine flour, brown sugar, and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 9” x 13” baking pan. Bake at 375 degrees for 10 minutes. Cool slightly.

In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Add vanilla. Pour over crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.

In a large saucepan, combine the sugar, cornstarch, and cinnamon. Gradually add water and stir until smooth. Add rhubarb. Bring to a boil over medium heat. Cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour.
Refrigerate leftovers.

rhubarb, cheesecake

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