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Rhubarb Dessert Divine



  • 1/2 cup cold butter or margarine
  • 1 1/2 cups flour
  • 1/2 cup chopped pecans

Rhubarb Layer

  • 4 cups chopped rhubarb (can be part strawberries)
  • 1/2 cup granulated sugar
  • 2 tablespoons flour

Cheese Layer

  • 16 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs


  • 1 1/2 cups sour cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


  1. Crust: Cut butter into flour and mix in pecans. Put in bottom of a 9 x 13-inch pan.
  2. Bake at 350 degrees F for 15 minutes.
  3. Rhubarb Layer: Combine and put on top of crust.
  4. Bake another 15 minutes at 350 degrees F.
  5. Cheese Layer: Beat until fluffy the cream cheese, sugar and vanilla extract.
  6. Add 1 egg at a time and beat well after each.
  7. Pour over hot rhubarb layer.
  8. Bake for 30 minutes at 350 degrees F.
  9. Topping: Combine all ingredients well and spread over hot cheesecake layer.
  10. Cool on wire rack for 1 hour.
  11. Refrigerate overnight, and sprinkle with pecans if desired.

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