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Rhubarb Cheesecake

5 from 2 votes
When rhubarb season comes, we embrace it with a warm welcome! Because it comes at the very beginning of the gardening season I often feel like it is embraced not because of its flavor but more because of its timing! Nevertheless we eat all things rhubarb….. until the strawberries are ready!
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Ingredients Method

Ingredients
  

  • 3 cups chopped rhubarb
  • 12-15 ounces cream cheese
  • 1 cup sour cream or Greek yogurt
  • 2 eggs
  • 1 cup flour, plus 2 tbs
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 tsp vanilla
  • whipped topping optional

Method
 

  1. Mix together 1 cup flour, 1/4 cup sugar, 1/2 cup softened butter, 1/4 tsp vanilla, pinch of salt.
  2. Press into the bottom of a 9x9 inch pan or 9inch spring form pan. Set aside.
  3. Mix together with a large spoon: 3 cups finely chopped rhubarb, 1/2 cup sugar, 2 tbs flour, 1/2 tsp salt, 1 tsp vanilla.
  4. Layer rhubarb mixture on top of crust and bake at 375℉ for 25-30 minutes.
  5. Meanwhile, mix with a whisk or beater: 12-15 oz cream cheese, 1/2 cup sugar, 2 eggs, 1/4 tsp vanilla, pinch of salt.
  6. When rhubarb/crust mixture is done baking, layer this cream cheese mixture on top and return to the oven, this time at 350℉ for 30 minutes or until cream cheese mixture is set.
  7. Topping option one: Mix up 1 cup sour cream (or Greek yogurt), 2 tbs sugar, 1 tsp vanilla. Layer on top of hot cheesecake. Refrigerate for 6 hours before serving.
  8. Topping option two: Chill your cheesecake and add whipped topping before serving.
  9. Serving Suggestion: Serve with a side of vanilla ice cream.
  10. Storing: Store in refrigerator for 5-7 days.