Rhubarb Cinnamon Cheesecake Recipes

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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

CINNAMON-SUGAR RHUBARB CAKE



Cinnamon-Sugar Rhubarb Cake image

A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe...or seconds! -Maryls Haber, White, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 12

1/2 cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 teaspoon ground cinnamon
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. , Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar.

Nutrition Facts :

RHUBARB CHEESECAKE MUFFINS



Rhubarb Cheesecake Muffins image

Delicious!

Provided by Jo Dunn Borer

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 16

1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
½ cup white sugar
½ teaspoon ground cinnamon
1 tablespoon cold unsalted butter
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups brown sugar
1 cup buttermilk
½ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
1 ½ cups thinly sliced rhubarb

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
  • Mix cream cheese and sugar for filling together in a bowl; set aside.
  • Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
  • Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
  • Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.6 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 26.4 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

MASCARPONE CHEESECAKE WITH RHUBARB GLAZE AND CHOCOLATE-COVERED STRAWBERRIES



Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries image

Categories     Cheese     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Strawberry     Spring     Rhubarb     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 27

Crust
Nonstick vegetable oil spray
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Filling
2 8-ounce packages cream cheese, room temperature
1 cup sugar
2 8-ounce containers mascarpone cheese,* room temperature
2 tablespoons all purpose flour
6 large eggs
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
Pinch of salt
3/4 cup sour cream
Glaze
4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
8 strawberries, hulled, halved
3/4 cup sugar
2/3 cup plus 3 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
Chocolate-covered strawberries
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
12 large strawberries

Steps:

  • For crust:
  • Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.
  • Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
  • For glaze:
  • Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
  • For chocolate-covered strawberries:
  • Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.
  • Italian cream cheese available at Italian markets and many supermarkets.

RHUBARB CINNAMON CAKE



Rhubarb Cinnamon Cake image

My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.

Provided by Treen

Categories     Dessert

Time 1h5m

Yield 1 Large cake, 10 serving(s)

Number Of Ingredients 12

120 g butter, at room temperature, plus extra for greasing the cake tin
300 g caster sugar
1 large egg
1 teaspoon vanilla extract
250 g plain flour, plus extra for dusting
2 teaspoons bicarbonate of soda
230 ml semi skim milk
1 teaspoon lemon juice
500 g rhubarb, chopped fairly small (but see note in method, below.)
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
100 g light brown sugar

Steps:

  • Pre-heat the oven to 180°C.
  • Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
  • Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
  • Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
  • Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
  • Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
  • NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
  • Pour the batter into the prepared tin and level with the back of a spoon.
  • Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
  • Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
  • Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
  • Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 6.4, Cholesterol 47.2, Sodium 347.6, Carbohydrate 67.9, Fiber 2.1, Sugar 40.5, Protein 5.3

RHUBARB CHEESECAKE DESSERT



Rhubarb Cheesecake Dessert image

Make and share this Rhubarb Cheesecake Dessert recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
3 cups chopped rhubarb (sometimes I use rhubarb and strawberries mixed- can be frozen or fresh)
1 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon cinnamon
2 -3 drops red food coloring

Steps:

  • Mix graham crumbs, 1/2 cup sugar and melted butter.
  • Press into 9 x 13 pan Bake 375F 10mins and cool.
  • FILLING:.
  • Mix cream cheese and 3/4 cup sugar.
  • Beat well.
  • Add eggs and vanilla.
  • Beat til smooth.
  • Pour onto cooled crust.
  • Bake 375F 20-25 mins til centre is set and edges are lightly browned.
  • TOPPING:.
  • Bring rhubarb, 1 cup sugar, 1/4 cup water, cornstarch, cinnamon and food colouring to a boil over medium heat.
  • Lower heat and simmer, stirring constantly 5-6 mins til thickened.
  • Cool and pour onto baked cheesecake.
  • Cool in fridge.

Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 12.8, Cholesterol 108.5, Sodium 275.4, Carbohydrate 52, Fiber 1, Sugar 43.4, Protein 5.1

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From styleandshenanigans.com


RHUBARB & CINNAMON CAKE – NO FIDDLY CREAMING MIXTURE HERE
2018-06-05 Put the rest of the cake mixture on top in spoonfuls and gently spread it over the top of the rhubarb. Sprinkle with brown sugar and cinnamon. 6 Bake for 50-60 minutes in an oven preheated to 180°C (350°F), or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and cool in the tin for 45 minutes.
From sharedkitchen.co.nz


STRAWBERRY RHUBARB CHEESECAKE – NINA KNEADS TO BAKE
2019-05-27 Cheesecake. Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Stir the graham cracker crumbs and melted butter together in a small bowl. Pour it into the bottom of the springform pan and press it into the bottom and sides of the pan.
From ninakneadstobake.com


RHUBARB CRISP CHEESECAKE - BIGOVEN.COM
Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into foil-lined 9 inch square pan. Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange rind and vanilla until smooth.
From bigoven.com


CHEESECAKE-FILLED RHUBARB MUFFINS - YUMMY ADDICTION
2014-05-20 Place a heaping tablespoon of batter into each muffin cup. Layer with about 1 tablespoon of cheesecake filling, and then cover that completely with more muffin batter, filling the cups almost full. Sprinkle each muffin evenly with crumb topping and press the crumbs into the batter so that they adhere. Bake the muffins for 5 minutes at 425F degrees.
From yummyaddiction.com


RHUBARB CHEESECAKE - DVO.COM
Crush and combine cookies, cinnamon, and melted butter. Press into buttered 9-inch pie pan and chill. Beat cream cheese, eggs, sugar and vanilla until smooth.
From dvo.com


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 the year.
From thebestdessertrecipes.com


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