Rhubarb Cheesecake Dessert



  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold butter or margarine
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract


  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


  • 3 cups chopped fresh or frozen rhubarb, thawed and drained
  • 1 cup granulated sugar (optional)
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 3 to 4 drops red food coloring (optional)


  1. Crust: In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs.
  2. Stir in walnuts and vanilla extract.
  3. Press into a greased 13 x 9-inch baking dish.
  4. Bake at 375 degrees F for 10 minutes.
  5. Cool slightly.
  6. Meanwhile, prepare filling.
  7. Filling: In a mixing bowl, beat cream cheese and sugar until light and fluffy.
  8. Add eggs and vanilla extract; mix well. Pour over the crust.
  9. Bake for 20 to 25 minutes or until center is set and edges are light brown. Cool.
  10. Topping: In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes.
  11. Stir in food coloring if desired.
  12. Remove from the heat; cool.
  13. Pour over filling.
  14. Cover and refrigerate for at least 1 hour.

Yields 12 to 15 servings.

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