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  More Rhubarb Recipes


Rhubarb Cheesecake

16oz-cream cheese
1/2-cup sugar
2-large eggs
1-tbsp flour
1-tsp lemon rind, optional

Rhubarb Sauce
4-stalks rhubarb
3-tbsp water
1/4-cup sugar
3-tbsp Triple Sec
1-tbsp flour

3/4-cup rhubarb sauce
1-cup sour cream

Graham Cracker Crust
1/2-cup butter, melted
1-package cinnamon graham crackers, finely ground

To make crust:
Combine butter and graham cracker crumbs in a 9" springform pan
Press crumbs evenly over bottom
Bake the crust at 325*F for 10 min, cool
To make rhubarb sauce:
Chop 4 stalks rhubarb and put into medium saucepan
Add 3-tbsp water and cook over low heat until very soft
Remove rhubarb from heat and mash the rhubarb
Add 1/4-cup sugar, 3-tbsp Triple Sec and 1-tbsp flour; mix well
Put back on stove and stir until thickened; cool
To make topping:
Combine 3/4-cup rhubarb sauce and sour cream (sugar, if you desire a sweeter topping)
To make cheesecake:
In a food processor beat the cream cheese and sugar
Add the eggs one at a time and process
flour, lemon rind and rhubarb sauce; blend until smooth
Pour over crust and bake at 325*F for about 50 min. (or until cake barely moves when shaken
Turn oven off and leave cake in oven another 10 min
Remove from oven and let completely cool
Top with the rhubarb/sour cream mixture and refrigerate 2 hours
Serve with whipped cream