Rhubarb Cheesecake

Indulge your taste buds with the perfect balance of creamy sweetness and tangy flavor in this irresistible Tangy Rhubarb Cheesecake recipe. Featuring a buttery crust, a luscious cream cheese filling, and a vibrant rhubarb topping, this dessert is a delightful treat for any occasion. Whether you’re hosting a dinner party or craving a decadent dessert for yourself, this cheesecake is sure to impress. Let’s dive into the details and learn how to whip up this tangy rhubarb delight!


  • 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 large eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract


  1. Prepare the Crust: Preheat the 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 press into the bottom of a 9-inch springform pan.
  2. Prepare the Rhubarb Topping: Toss chopped rhubarb with 1/2 cup sugar and 1 tablespoon flour. Pour the mixture onto the crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Prepare the Cream Cheese Filling: In a large bowl, beat cream cheese with 1/2 cup sugar until creamy. Beat in eggs one at a time. Pour the mixture over the hot rhubarb in the pan.
  4. Bake the Cheesecake: Bake in the preheated oven until the filling is set, about 30 minutes.
  5. Prepare the Sour Cream Topping: While the cheesecake is still hot, cover it with 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 the cake.
  6. Chill and Serve: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving. Slice and enjoy the tangy goodness!

Nutritional Information:

  • Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Calories: 388 kcal
  • Servings: 12

Serving and Storage Tips:

Serving Tips:

  1. Chill Before Serving: For the best taste and texture, refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld together and the filling to set properly, resulting in a creamy and delicious dessert.
  2. Slice Carefully: When slicing the cheesecake, use a sharp knife dipped in hot water and wiped dry between cuts to ensure clean and neat slices. This prevents the crust from crumbling and maintains the presentation of the dessert.
  3. Garnish Creatively: Add a decorative touch to each slice by garnishing with fresh rhubarb slices, mint leaves, or a dusting of powdered sugar. This not only enhances the visual appeal but also adds a pop of color and freshness to the dessert.
  4. Serve with Whipped Cream: Accompany each slice of tangy rhubarb cheesecake with a dollop of whipped cream or a drizzle of raspberry coulis for an extra indulgent treat that balances the tartness of the rhubarb with a touch of sweetness.
  5. Pair with Coffee or Tea: Enjoy your tangy rhubarb cheesecake with a cup of freshly brewed coffee or aromatic tea to elevate the dessert experience. The contrast of flavors enhances the overall enjoyment and makes for a delightful dessert pairing.

Storage Tips:

  1. Refrigeration: Store any leftover cheesecake in an airtight container or cover the springform pan with plastic wrap and refrigerate for up to 3-4 days. Ensure the cheesecake is well-covered to prevent it from absorbing any odors or flavors from other foods in the refrigerator.
  2. Freezing: To freeze the cheesecake, wrap individual slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, freeze the entire cheesecake in the springform pan, tightly wrapped in multiple layers of plastic wrap and foil. It can be frozen for up to 1-2 months.
  3. Thawing: When ready to enjoy frozen cheesecake, transfer it to the refrigerator and allow it to thaw overnight. This gradual thawing process helps maintain the texture and prevents any excess moisture from forming on the surface of the cheesecake.
  4. Serve at Room Temperature: Before serving refrigerated or frozen cheesecake, allow it to sit at room temperature for about 30 minutes to soften slightly. This brings out the full flavor and creamy texture of the dessert.
  5. Individual Portions: Consider slicing the cheesecake into individual portions before freezing to make it easier to thaw and serve only what is needed, reducing waste and ensuring each slice retains its freshness.

By following these serving and storage tips, you can enjoy your tangy rhubarb cheesecake to the fullest, whether serving it fresh or saving slices for later enjoyment.


  1. Strawberry Rhubarb Cheesecake: Incorporate fresh strawberries into the rhubarb topping for a delightful combination of sweet and tangy flavors that pairs perfectly with the creamy cheesecake filling.
  2. Lemon Rhubarb Cheesecake: Add lemon zest and a splash of lemon juice to the rhubarb topping for a bright and refreshing twist that adds a citrusy flavor profile to the dessert.
  3. Gingerbread Rhubarb Cheesecake: Infuse the crust with warm spices like ginger, cinnamon, and nutmeg for a cozy and festive flavor that complements the tanginess of the rhubarb topping.
  4. Coconut Rhubarb Cheesecake: Sprinkle shredded coconut over the rhubarb topping before baking for a tropical twist that adds texture and a hint of sweetness to the dessert.
  5. Almond Rhubarb Cheesecake: Fold almond extract into the cheesecake filling and sprinkle sliced almonds over the rhubarb topping for a nutty flavor and crunchy texture that enhances the overall taste experience.
  6. Honey Rhubarb Cheesecake: Substitute part of the white sugar with honey in the rhubarb topping for a natural sweetness and depth of flavor that complements the tartness of the rhubarb.
  7. Vanilla Bean Rhubarb Cheesecake: Scrape the seeds from a vanilla bean pod and add them to the cheesecake filling for an aromatic vanilla flavor that pairs beautifully with the tangy rhubarb.
  8. Chocolate Swirl Rhubarb Cheesecake: Create a marbled effect by swirling melted chocolate into the cheesecake batter before baking for a decadent twist on the classic dessert.
  9. Caramelized Rhubarb Cheesecake: Sauté the chopped rhubarb with brown sugar and butter until caramelized before adding it to the crust for a rich and indulgent variation that adds depth of flavor to the dessert.
  10. Raspberry Rhubarb Cheesecake: Mix fresh raspberries into the rhubarb topping for a burst of fruity sweetness that complements the tartness of the rhubarb and adds vibrant color to the dessert.


  1. Can I use frozen rhubarb instead of fresh?
    • Yes, frozen rhubarb can be used in this recipe. Thaw it completely and drain any excess liquid before using it in the cheesecake.
  2. Can I use a different type of fruit for the topping?
    • Absolutely! Feel free to experiment with different fruits such as blueberries, cherries, or peaches to create your own unique variation of rhubarb cheesecake.
  3. Can I make the cheesecake ahead of time?
    • Yes, you can prepare the cheesecake up to 2 days in advance and store it in the refrigerator until ready to serve.
  4. Can I use a different type of crust?
    • Certainly! You can use a graham cracker crust, cookie crust, or almond crust as alternatives to the traditional flour crust in this recipe.
  5. Can I use low-fat cream cheese or sour cream?
    • While you can use low-fat or light versions of cream cheese and sour cream, keep in mind that it may affect the texture and richness of the cheesecake.
  6. Can I make this recipe gluten-free?
    • Yes, you can use gluten-free flour or almond flour for the crust to make this recipe gluten-free.
  7. How do I prevent cracks on the surface of the cheesecake?
    • To prevent cracks, avoid overmixing the batter, and bake the cheesecake in a water bath or with a pan of water in the oven to create a humid environment.
  8. Can I use a different type of sweetener?
    • Yes, you can use alternative sweeteners such as maple syrup, coconut sugar, or stevia, but keep in mind that it may alter the flavor slightly.

With its creamy texture, tangy rhubarb topping, and buttery crust, this Tangy Rhubarb Cheesecake is sure to become a favorite dessert in your repertoire. Whether you’re a fan of classic cheesecake or looking to try something new, this recipe offers a delightful twist that will leave your taste buds craving more. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of creamy, tangy perfection!