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    You are in: Home / Dessert / Rhubarb Cheesecake Recipe
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    Rhubarb Cheesecake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 17, 2012

      I was looking for something different but quick to put together. I made this for my Father for Father's Day because he gave me some rhubarb plants last year which really produced well this year. Well, I think he really liked it because he had 2 slices! When I make it next time, I'll use reduce fat sour cream and perhaps at least one lower fat block of cream cheese. I was so full I couldn't move from one slice, it was really good. It's a nice shortbread crust which is worth making from scratch and so quick to make in the food processor. I lined the inside of my spingform pan with foil prior to filling to ensure the butter didn't drip out all over while baking and make the house smell "burnt". If you like a sweet and tart contrast (which doesn't take on that full rhubarb flavor), I think you'll enjoy this a lot. Thanks for sharing!

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    • on May 27, 2012

      Made this today in a store bought graham cracker crust.
      It is my new favorite cheesecake and also my new favorite rhubarb dessert.
      My family really liked it as well.

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    • on January 28, 2011

      Phenomonel cheesecake! It has a light, sweet/tart taste that is quite suprising (considering how tart rhubarb can be. Don't leave out the sour cream topping; it is a must!! I had put down 2 large freezer bags last summer; I just finished the last of it today!! Love the recipe for the fact that it is fast and easy to make...doesn't cost $25 just for the cream cheese...I can cut the recipe in half and serve it to 6 people... and, my family demands that I made it!! This is one recipe that I would highly recommend!! Kudos on a great posting!!

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    • on June 30, 2009

      Followed the recipe exactly. Best cheesecake ever! Love the sour cream/sugar topping too. Thanks for sharing, I already passed this recipe along.

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    • on June 20, 2009

      A friend made this cheesecake using a ready-made pie crust instead of the flour/sugar mixture (and omitting the need for a springform pan). It was pure heaven. The creamy cheesecake was offset by the tartness of the rhubarb and the sweetness of the sour cream/sugar topping. We devoured it.

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    • on April 29, 2009

      It was awesome!!! The sour cream topping is not needed, but altogether it was the most excellent rhubarb cheesecake I have ever had!!!

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    Nutritional Facts for Rhubarb Cheesecake

    Serving Size: 1 (139 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 459.1
     
    Calories from Fat 274
    59%
    Total Fat 30.4 g
    46%
    Saturated Fat 17.6 g
    88%
    Cholesterol 123.5 mg
    41%
    Sodium 261.5 mg
    10%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 30.2 g
    121%
    Protein 6.2 g
    12%

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