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Rhubarb Cream Delight Dessert

Total Time

Prep: 30 min. Bake: 30 min. + chilling


12-16 servings

I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten!


  • CRUST:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup cold butter
  • 3 cups sliced fresh rhubarb (1/2-inch pieces)
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside.
  2. For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.

Nutrition Facts

1 slice: 264 calories, 16g fat (10g saturated fat), 75mg cholesterol, 137mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 4g protein.

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