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Rhubarb Cheesecake Dessert Recipe


2013 and 2014 Rhubarb Baking Contest Winner - Rhubarb Dessert Category.


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


Bottom Crust:
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 9x13” 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 slightly. Pour over filling. Refrigerate at least 1 hour.
Refrigerate leftovers.

rhubarb, cheesecake

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