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Rhubarb Cream Cheese Puff Recipe


2016 Rhubarb Baking Contest Winner - 1st Place Rhubarb Dessert Category


  • Crust:
  • 1 - 8 oz. can crescent dough sheets
  • Second Layer:
  • 2 - 8 oz. packages cream cheese
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1/2 - 1/3 c. Kitchen Kettle Rhubarb Jam
  • Third Layer:
  • 1 - 8 oz. can crescent dough sheets
  • 1 - 2 Tbsp. butter, melted
  • mix together:
  • 1/4 c. sugar
  • 1 tsp. cinnamon


Preheat oven to 350 degrees and grease a 9x13" pan.

Press one can of the crescent sheet into the bottom of the pan.

Second Layer:
Whip cream cheese, sugar, and vanilla together until smooth and creamy. Spread over the crescent layer. Break up jam with a fork and spread over cream cheese layer.

Third layer:
Lay second crescent sheet on top of jam. DO NOT press down. Brush melted butter over dough and sprinkle cinnamon sugar mixture over the top.

Bake for 25-30 minutes, or until the top is crisp and golden. Best served chilled.

rhubarb, cream cheese, dessert

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