RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat 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 pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make 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 cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
RHUBARB CHEESECAKE DREAM BARS
A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).
Provided by liztherunner
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
- In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
- Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g
RHUBARB & GINGERNUT CHEESECAKE
What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
- Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
- To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
- Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
- Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.
Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
RHUBARB CHEESECAKE
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
Provided by Boni in Minnesota
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 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 pat into the bottom of a 9 inch springform pan.
- Place foil or another pan under this to bake.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make 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 cake.
- Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
- I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
RHUBARB CHEESECAKE DESSERT
After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB CHEESECAKE DESSERT
Make and share this Rhubarb Cheesecake Dessert recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix graham crumbs, 1/2 cup sugar and melted butter.
- Press into 9 x 13 pan Bake 375F 10mins and cool.
- FILLING:.
- Mix cream cheese and 3/4 cup sugar.
- Beat well.
- Add eggs and vanilla.
- Beat til smooth.
- Pour onto cooled crust.
- Bake 375F 20-25 mins til centre is set and edges are lightly browned.
- TOPPING:.
- Bring rhubarb, 1 cup sugar, 1/4 cup water, cornstarch, cinnamon and food colouring to a boil over medium heat.
- Lower heat and simmer, stirring constantly 5-6 mins til thickened.
- Cool and pour onto baked cheesecake.
- Cool in fridge.
Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 12.8, Cholesterol 108.5, Sodium 275.4, Carbohydrate 52, Fiber 1, Sugar 43.4, Protein 5.1
RHUBARB CREAM CHEESE TORTE
My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert. Note: Prep time is 2 hours & 55 minutes, which includes cooling and chilling.
Provided by Cindi M Bauer
Categories Dessert
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
- At this point, preheat the oven to 350ºF.
- To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
- After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
- To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
- Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
- Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
- Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 234.4, Carbohydrate 39.8, Fiber 1.3, Sugar 32.5, Protein 4
CREAMY RHUBARB CHEESECAKE
Rhubarb and cream cheese just go together, I think. This is a strawberry cheesecake recipe I adapted to use rhubarb.
Provided by Kathie Carr
Categories Fruit Desserts
Time 20m
Number Of Ingredients 16
Steps:
- 1. FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
- 2. FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
- 3. FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
- 4. FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.
CREAMY RHUBARB CHEESECAKE DESSERT
This is another way I like to use the rhubarb when it's in season. The rhubarb gives it a tangy flavor. Feel free to add some strawberries to the rhubarb if you would like. Prep time does not include chilling time.
Provided by CookingONTheSide
Categories Cheesecake
Time 1h5m
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
- Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
- Bake at 350 degrees for 15 minutes.
- Combine the rhubarb, sugar and flour; spoon over the crust.
- Bake for 15 minutes.
- Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour over hot rhubarb layer.
- Bake for 30 minutes.
- Combine sour cream, sugar and vanilla; spread over hot cheesecake.
- Cool on wire rack for 1 hour.
- Refrigerate overnight.
- Sprinkle with additional pecans if desired.
Nutrition Facts : Calories 394, Fat 27.1, SaturatedFat 15.1, Cholesterol 109.2, Sodium 172.4, Carbohydrate 32.2, Fiber 1.4, Sugar 17.8, Protein 6.8
4-LAYERED RHUBARB DESSERT
I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.
Provided by Catnip46
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
- For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
- Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
- In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Nutrition Facts : Calories 601.2, Fat 30.8, SaturatedFat 17.5, Cholesterol 61.7, Sodium 274.4, Carbohydrate 79.3, Fiber 2.9, Sugar 60.9, Protein 6
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