Best Rhubarb Dessert Ever!

According to Dee Davis, innkeeper/owner of The Victorian Rose Bed & Breakfast in Muscoda, “This is the best rhubarb dessert recipe I have ever made (or eaten), a real crowd pleaser.” With that kind of endorsement, you’ll have to give it a try!

Rhubarb Cheesecake
1 cup + 2 Tbsp flour  (divided)
1 ¼ cup  + 2 Tbsp sugar (divided)
½ cup (1 stick) butter
3 cups chopped rhubarb
2 pkgs (8 ounces each) cream cheese
2 eggs
1 cup sour cream
1 tsp. vanilla extract

Preheat oven to 375°F
In a medium bowl combine 1 cup of flour, ¼ cup of sugar and butter. Mix until crumbly and pat into bottom of a 9 inch spring form pan.
In a medium bowl toss together rhubarb ½ cup sugar and remaining 2 Tbsp. of flour.  Pour onto crust.
Bake in preheated oven 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
In a large bowl, beat cream cheese and ½ cup sugar until creamy. Beat in eggs one at a time. Pour over hot rhubarb in pan.
Return to oven and bake 30 minutes or until filling is set.
In a small bowl, combine sour cream, remaining 2 Tbsp. of sugar and vanilla. Spread over cheesecake while still hot.  Let cool completely and chill.  Makes 12 servings.

What can be more spring than fragrant apple blossoms and tart rhubarb?  You'll find both at the Victorian Rose B&B in Muscoda.

What can be more spring than fragrant apple blossoms and tart rhubarb? You’ll find both at the Victorian Rose B&B in Muscoda.

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