There’s something purely magical about a Rhubarb Cheesecake: that gorgeous swirl of tangy pink rhubarb shining through the creamy, cloudlike filling, all nestled atop a buttery, golden crust. This is the dessert I turn to whenever I want sweet nostalgia and vibrant flavor on the same plate. Each slice is a celebration of spring’s most underrated ingredient, transformed into an unforgettable finish for any meal, whether it’s a backyard gathering or a cozy evening treat.
Ingredients You’ll Need
Gather your kitchen staples, plus a handful of bright, tart rhubarb, and you’re halfway to heaven. Every ingredient in this Rhubarb Cheesecake—from the crumbly base to the luscious topping—plays its part in creating a dessert that’s balanced, creamy, and downright irresistible.
- Graham cracker crumbs: Create that classic, just-sweet-enough crunch and the foundation of our cheesecake.
- Granulated sugar: Used in both the crust and filling to complement the tartness of the rhubarb and keep everything perfectly sweet.
- Unsalted butter (melted): Binds those crumbs and adds a lovely, rich flavor to the base.
- Chopped fresh or frozen rhubarb: The star of the show, bringing a zesty, fruity brightness to every bite.
- Water: Helps the rhubarb simmer gently into a soft compote without sticking.
- Lemon juice: Adds a subtle tang and keeps the fruit flavor forward and fresh.
- Cream cheese (softened): The creamy, velvety heart of this cheesecake, best when brought to room temperature first.
- Eggs: Give our filling structure and help it set to silky perfection.
- Vanilla extract: Enhances both the creamy notes and the rhubarb’s natural flavor.
- Sour cream: In the filling and as an optional topping, for extra tartness and a luxurious finish.
- Powdered sugar (for the topping): A touch of sweet to round out the optional cloud-like sour cream topping.
- Fresh rhubarb or strawberries (for garnish): These pops of color take your presentation over the top and add a fresh, juicy bite.
How to Make Rhubarb Cheesecake
Step 1: Prep Your Pan
Begin by preheating your oven to 325°F. This gentle heat helps the cheesecake bake slowly, so it sets beautifully without cracking. Lightly grease a 9-inch springform pan and line the bottom with parchment paper—trust me, this makes slicing and serving later a total breeze.
Step 2: Build the Graham Cracker Crust
In a mixing bowl, combine your graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand. Press it firmly and evenly into the bottom and just a bit up the sides of the pan. Pop it in the oven for 8 to 10 minutes until set and a touch golden. Let it cool while you work on the next magical layer.
Step 3: Simmer Your Rhubarb Layer
Grab a saucepan and toss in your chopped rhubarb, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, for 10 to 12 minutes. The rhubarb should soften and break down into a jewel-toned compote. Let it cool slightly, then spoon it gently over the cooled crust, spreading it out so every slice gets a little rhubarb love.
Step 4: Whip Up the Creamy Filling
In a large bowl, beat the softened cream cheese until it’s silky-smooth and lump-free. Add the sugar and mix until the texture turns creamy. Next, beat in the eggs, one at a time—it makes the batter extra luxurious. Finish by mixing in vanilla and sour cream, combining just until everything is well blended. Pour your filling over the rhubarb layer and smooth out the top with a spatula.
Step 5: Bake the Rhubarb Cheesecake
Bake for 55 to 65 minutes, or until the center just barely jiggles and the edges are lightly golden. Here’s a pro tip: when the time’s up, turn off the oven, crack the door slightly, and leave the cheesecake inside for an hour. This prevents those pesky cracks. Refrigerate for at least 4 hours, or, for the best results, overnight. It’s worth the wait, I promise!
Step 6: Add the Optional Topping
For an extra touch of decadence, stir together sour cream and powdered sugar. Spread it over your chilled Rhubarb Cheesecake and, if you’d like, top with slices of fresh rhubarb or juicy strawberries to make this dessert as pretty as it is delicious.
How to Serve Rhubarb Cheesecake
Garnishes
Don’t underestimate the power of a good topping! A few vibrant slices of fresh rhubarb or strawberries, a light sprinkle of powdered sugar, or even a handful of edible flowers will make your Rhubarb Cheesecake look irresistible. If you want to up the ante, a swirl of whipped cream always gets rave reviews.
Side Dishes
Since this cheesecake is already the star, serve it with simple sides like a cup of hot tea, fresh berries, or even a scoop of vanilla ice cream for a fun temperature contrast. If you’re hosting a brunch or party, Rhubarb Cheesecake pairs nicely with a crisp fruit salad to cleanse the palate.
Creative Ways to Present
Think outside the classic slice! Try serving mini cheesecakes in jars for a picnic, layering fresh fruit between the crust and filling for a parfait, or even drizzling a strawberry coulis over each piece for a color pop. However you serve it, Rhubarb Cheesecake never fails to impress visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Store leftover Rhubarb Cheesecake tightly wrapped or in an airtight container in the refrigerator for up to five days. The flavors mellow beautifully, and each chilled slice is just as dreamy as the first.
Freezing
If you have extras or want to make this dessert ahead, Rhubarb Cheesecake freezes like a dream! Once fully chilled, slice it, wrap pieces individually, and freeze for up to two months. Thaw slices overnight in the fridge before serving, and you’ll have a treat ready anytime.
Reheating
Cheesecake is mostly served chilled or at room temperature, so reheating isn’t required. If you like yours a tad warmer, just leave it on the counter for about 20 minutes before enjoying. Avoid the microwave, as it can affect the cheesecake’s creamy texture.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! You can use frozen rhubarb in your Rhubarb Cheesecake without any trouble. Just measure it while still frozen, and don’t thaw it first—this helps keep the compote from getting too watery.
How can I prevent cracks in the cheesecake?
The key is to bake low and slow, and let the Rhubarb Cheesecake cool gradually in the oven with the door slightly open. Also, ensuring all your ingredients are at room temperature creates a smoother batter that’s less likely to crack.
Can I make Rhubarb Cheesecake gluten-free?
You sure can. Simply substitute the graham crackers with your favorite gluten-free version, and make sure all other ingredients are certified gluten-free. This simple swap won’t compromise the flavor or texture at all!
What if I can’t find rhubarb?
If rhubarb is out of season, try using raspberries or strawberries as an alternative. You’ll get a similar tart kick, and both fruits complement the creamy filling just as beautifully.
Do I need to use a water bath for baking?
This recipe doesn’t require a water bath, thanks to the lower baking temperature and gradual cooling. However, if you want extra insurance against cracks, you can wrap the pan in foil and set it in a roasting pan of hot water during baking.
Final Thoughts
If you’ve never given Rhubarb Cheesecake a try, now’s the perfect time to start. This is one of those desserts that always gets a chorus of “oohs” and “aahs,” and it’s every bit as wonderful to make as it is to eat. Don’t be surprised if you find yourself sneaking back for seconds and sharing the recipe with everyone you know!
Print
Rhubarb Cheesecake Recipe
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 12 servings
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of tangy rhubarb and creamy cheesecake with this delightful Rhubarb Cheesecake recipe. A buttery graham cracker crust, a layer of sweet rhubarb compote, and a rich cream cheese filling make this dessert a showstopper for any occasion.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/3 cup unsalted butter (melted)
For the rhubarb layer:
2 cups chopped fresh or frozen rhubarb, 1/4 cup granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice
For the cheesecake filling:
3 packages (8 ounces each) cream cheese (softened), 3/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
For the topping (optional):
1/2 cup sour cream, 2 tablespoons powdered sugar, fresh rhubarb or strawberries for garnish
Instructions
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then let cool.
- Make the rhubarb layer: In a small saucepan, combine rhubarb, sugar, water, and lemon juice. Cook over medium heat for 10–12 minutes until rhubarb is soft and mixture is thickened. Let cool slightly, then spoon evenly over the cooled crust.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then mix in vanilla and sour cream until fully combined. Pour batter over the rhubarb layer and smooth the top.
- Bake for 55–65 minutes or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Optional topping: Mix sour cream and powdered sugar. Spread over chilled cheesecake and top with fresh rhubarb or sliced strawberries if desired.
Notes
- For extra flavor, add a dash of cinnamon to the rhubarb compote.
- Ensure all ingredients are room temperature for a smooth cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
