Rhubarb Cheesecake Recipes

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CREAMY RHUBARB CHEESECAKE



Creamy Rhubarb Cheesecake image

This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also.

Provided by Diane H

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie shell
3 cups chopped fresh rhubarb
½ cup white sugar
3 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 eggs
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
  • Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 44.8 g, Cholesterol 89.8 mg, Fat 24.5 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 234.3 mg, Sugar 28.9 g

RHUBARB CHEESECAKE DESSERT



Rhubarb Cheesecake Dessert image

After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup water
3 cups chopped fresh or frozen rhubarb, thawed and drained

Steps:

  • 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 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the 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 stir in water 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.

Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Provided by Barb

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g

RHUBARB & GINGERNUT CHEESECAKE



Rhubarb & gingernut cheesecake image

What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Serves 8-10

Number Of Ingredients 9

500g forced rhubarb , chopped into 4cm lengths
150g caster sugar
1 blood orange , zested and juiced
1 vanilla pod
100g butter , melted, plus extra for the tin
200g gingernut biscuits
500g mascarpone or soft cheese
100g quark or thick natural yogurt
1 tbsp pistachios , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
  • Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
  • To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
  • Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
  • Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.

Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

RHUBARB CHEESECAKE RECIPE



Rhubarb Cheesecake Recipe image

Incorporate tasty rhubarb into one of your favorite cakes with this delicious Rhubarb Cheesecake Recipe. A pretty topping of apricot jam provides the perfect finishing touch in this Rhubarb Cheesecake Recipe.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 16 servings

Number Of Ingredients 9

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups chopped rhubarb
1 cup sugar, divided
1/4 cup water
1 Tbsp. cornstarch
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 eggs
2 Tbsp. apricot jam

Steps:

  • Heat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Cool.
  • Bring rhubarb, 1/4 cup sugar, water and cornstarch to boil in medium saucepan on medium heat. Cook on medium-low heat 5 to 7 min. or until thickened, stirring frequently.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Top with rhubarb mixture; swirl batters gently with knife.
  • Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave jam in microwaveable dish on HIGH 20 sec.; brush on cheesecake.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5644 g, Sugar 0 g, Protein 4 g

RHUBARB CHEESECAKE SQUARES



Rhubarb Cheesecake Squares image

It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!

Provided by Boni in Minnesota

Categories     Cheesecake

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese (you may use light cream cheese)
1/2 cup white sugar
2 eggs
1 cup sour cream (I use lowfat)
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • Place foil or another pan under this to bake.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
  • Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
  • I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.

RHUBARB BUNDT CAKE



Rhubarb Bundt Cake image

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

Provided by Kim

Categories     Rhubarb Recipes

Time 2h10m

Yield 12

Number Of Ingredients 15

2 ½ cups finely chopped rhubarb
½ cup white sugar
1 pinch salt
1 teaspoon lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ¾ cups white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cups buttermilk, at room temperature

Steps:

  • Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Whisk flour, baking powder, salt, and baking soda together in a small bowl.
  • Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
  • Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
  • Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg

STRAWBERRY RHUBARB CHEESECAKE



Strawberry Rhubarb Cheesecake image

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Dairy

Time 6h45m

Yield 16 servings

Number Of Ingredients 10

1 Tbsp. cornstarch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Steps:

  • Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
  • Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g

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From prettydiyhome.com


RECIPE DETAIL PAGE | LCBO
Preheat oven to 350°F (180°C). 3. Lightly butter bottom and sides of a 9 1/2-inch (24-cm) springform pan. In a small bowl, stir crumbs with butter until mixed. Press onto bottom of pan. Bake in centre of preheated oven until set, about 8 to …
From lcbo.com


30 BEST RHUBARB DESSERTS - INSANELY GOOD RECIPES
2022-06-15 8. Rhubarb Muffins. With tart chunks of rhubarb, these moist muffins are beautifully sweet and tangy. The fruit is baked into an airy crumb and topped with a cinnamon-spiced crumble. These muffins go well with coffee, lazy mornings, …
From insanelygoodrecipes.com


JANE'S PATISSERIE RHUBARB CHEESECAKE RECIPE | EASY DESSERT IDEA
Put all the ingredients into a bowl and rub the mixture together with your fingers until it resembles breadcrumbs. Spread the mixture onto a tray, and bake for 15–20 minutes, mixing occasionally, or until it starts to brown. Leave the mixture on the tray to cool while you make the rhubarb filling. Rhubarb Filling:
From thehappyfoodie.co.uk


RHUBARB CHEESECAKE BARS RECIPE | THEBESTDESSERTRECIPES.COM
2022-06-11 This rhubarb cheesecake bars recipe has a few steps but is simple to follow and the result is an impressive-looking dessert that will wow your friends and family. The sweet-tart flavor of the rhubarb pairs perfectly with the creamy cheesecake filling. While this tart rhubarb dessert is amazing using fresh rhubarb during rhubarb season, it can be made throughout …
From thebestdessertrecipes.com


RHUBARB CHEESECAKE — DESSERTCLUB
2021-05-08 base. 150g digestive biscuits, crumbs . 70g butter, melted . 1 tbsp sugar. 1 tsp salt . filling . from tartine. 900g cream cheese, softened . 250g sugar. capful of ...
From dessertclub.ca


STEWED RHUBARB: A SIMPLE, 3-INGREDIENT FRUIT SAUCE FOR DESSERTS …
2022-06-23 Slice 1 pound of rhubarb into even, small pieces and place them in a stockpot. Then, add ¼ cup white sugar and the optional juice/zest from 1 lime if using. Stir until well combined. Simmer. Place the pot on a burner over medium-low heat. Stir occasionally for 15 minutes or until the rhubarb starts to break apart easily.
From bakeitwithlove.com


RHUBARB-CREAM CHEESE SPOKE CAKE | SOUTHERN LIVING
Preheat oven to 325°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper and sides of pan with cooking spray; set aside. Whisk together flour, baking powder, and 1 teaspoon of the salt in a medium bowl. Beat cream cheese and ¾ cup of the butter with a stand mixer fitted with a paddle attachment on medium speed until ...
From southernliving.com


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