Sunday, October 17, 2010

Rhubarb Cheesecake

That's right.  Cheesecake.  And it was awfully good.  This was Kyle's birthday cake, a day early. We get boxes of frozen rhubarb every year and it's nice to find another way to use it besides rhubarb crisp.  It was a hit with everyone!


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


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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 pie and lower the temperature of the oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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

So our variation on this was adding chopped pecans to the pie crust recipe.  I used the pie crust recipe I posted the other day.  It was an amazing addition and perfect with this pie!

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