Rhubarb Cheesecake Pie

My husband is not a pie man.

But this pie? This is one he’s been known to bring home “for me” on occasion from a local family restaurant known for its pies. Named “Rhubarb Delight”, it has a pressed in shortbread crust filled with layers of rhubarb and cheesecake, topped off with a thin spread of sweetened sour cream. I attempted last spring to recreate this beauty, but without success. Our yard’s rhubarb supply was depleted before I could get the recipe completely right.

So when this spring rolled around, and I was armed with a fresh crop of rhubarb, I picked up where I left off. And I now have it! This Rhubarb Cheesecake Pie could run shoulder to shoulder with Little Miss Rhubarb Delight. I personally think it’s even a bit better, with a slightly thicker layer of sweet and tart rhubarb.

My whole family is happy to now have this recipe on file. Especially my husband. Because it’s his favorite pie.

And he’s no pie man.


Rhubarb Cheesecake Pie

Yield: 8 to 12 servings


for the crust:

  • 1-1/4 c. all-purpose flour
  • 1/4 c. sugar
  • pinch of salt
  • 1/2 c. unsalted butter, at room temperature

for the rhubarb layer:

  • 2 c. chopped rhubarb
  • 1/3 c. sugar
  • 1 T. all-purpose flour

for the cream cheese layer:

  • 12 oz. cream cheese, at room temperature
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract

for the sour cream layer:

  • 1/2 c. sour cream
  • 1 T. sugar
  • 1/2 tsp. pure vanilla extract


Preheat oven to 325°.

for the crust:

Combine flour, sugar, and salt in a medium bowl. With a rigid pastry blender, cut in the butter until crumbly. Press the dough on the bottom and up the sides of a 9" pie pan, aiming for a uniform thickness all over. Do this with a gentle yet firm hand. Set aside.

for the rhubarb filling:

In a medium bowl, stir together the rhubarb, sugar, and flour. Pour over the pie crust and gently spread evenly across the bottom. Bake for 15 minutes, then remove from the oven and set aside.

Increase oven temperature to 350°.

for the cream cheese layer:

In a medium bowl, beat the cream cheese and sugar until creamy, about 1 minute or so. Beat in the eggs, one at a time. Then add the vanilla and beat just to combine. Pour cream cheese mixture over the hot rhubarb in the pie pan. There will be accumulated liquid from the rhubarb, so gently spread the cream cheese evenly across the rhubarb, out to the outer crust. Bake for 25 minutes.

for the sour cream layer:

While the cream cheese layer is baking, make the sour cream layer. In a small bowl, stir together the sour cream, sugar, and vanilla. Immediately after the cheesecake layer has baked for 25 minutes, spread the sour cream layer over the center of the pie, leaving about 1/2'' of the cream cheese layer exposed around the edges. Put the pie back in the oven and bake an additional 15 minutes.

Let cool completely on a wire rack and then chill in the refrigerator for at least 2 hours before serving. Store refrigerated.

From a farmgirl's dabbles. Inspired by a pie called "Rhubarb Delight" from Joseph's in Stillwater, MN. Crust adapted from my Aunt Patsy's Strawberry Pie.


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43 Responses to “Rhubarb Cheesecake Pie”

  1. #
    Laura (Tutti Dolci) — May 24, 2012 at 8:32 pm

    How delicious! I can see why this is a family favorite. I love a shortbread crust!

    • Brenda replied on May 28th, 2012 at 8:16 pm

      Thank you so much, Laura!

  2. #
    Mom — May 24, 2012 at 8:38 pm

    Your pie looks lovely, Brenda. You know how your Dad and I love Joseph’s pie, so we are looking forward to trying this recipe. Makes my mouth water just thinking about it. Thanks for the post.

    • Brenda replied on May 28th, 2012 at 8:17 pm

      Thanks for the pic of Dad eating this pie! xo

  3. #
    Lynna — May 24, 2012 at 10:26 pm

    OH MY…why does it seem like everything you post is so masterful?!

    • Brenda replied on May 28th, 2012 at 8:17 pm

      Such a lovely compliment – thank you!

  4. #
    Sylvie @ Gourmande in the Kitchen — May 25, 2012 at 4:23 am

    This is my kind of pie!! I can never get enough of rhubarb.

  5. #
    Katrina @ Warm Vanilla Sugar — May 25, 2012 at 5:02 am

    This pie is magical sounding! Love this idea!

  6. #
    Erica Lea | Cooking for Seven — May 25, 2012 at 6:14 am

    This looks absolutely amazing! Sounds like something Reuben would really enjoy – tart rhubarb + sour cream & cream cheese layers. Yum!

    • Brenda replied on May 28th, 2012 at 8:18 pm

      Thank you so much Erica! :)

  7. #
    Heidi @foodiecrush — May 25, 2012 at 6:45 am

    Creamy goodness and pucker power. Now that’s a pie! Even if he isn’t a pie man, I can see why this one is a game changer for him.

    • Brenda replied on May 28th, 2012 at 8:24 pm

      Thank you, Heidi! :)

  8. #
    Awkward Kitchenette — May 25, 2012 at 6:45 am

    That looks so yummy! I bet the fresh rhubarb makes all the difference.

  9. #
    Barbara @ Barbara Bakes — May 25, 2012 at 6:58 am

    This looks heavenly. My family would love it too.

  10. #
    Kristen — May 25, 2012 at 7:10 am

    I still have never had rhubarb but I do have to say this is the most creative use of it I’ve seen!

    • Brenda replied on May 28th, 2012 at 8:26 pm

      Thank you, Kristen. (And I think it’s time you try rhubarb already!!)

  11. #
    Maria — May 25, 2012 at 7:11 am

    I love your rhubarb recipes! This pie looks awesome!

    • Brenda replied on May 28th, 2012 at 8:26 pm

      Thank you so much, Maria – have a great week! :)

  12. #
    Claire — May 25, 2012 at 7:16 am

    What a pie! I can hear the angels singing, this pie looks so luscious – I must try this… Wish me luck!

  13. #
    Cassie — May 25, 2012 at 9:14 am

    What an amazing pie. Love this, Brenda!

  14. #
    SnoWhite @ Finding Joy in My Kitchen — May 25, 2012 at 9:53 am

    Can I come by for a piece? Better yet, want to make me a pie?! This looks incredible. One of my great loves in food is the combination of rhubarb and cheesecake. I make a rhubarb gingersnap crusted cheesecake — so I am excited to have a second rhubarb cheesecake recipe!!

    • Brenda replied on May 28th, 2012 at 8:28 pm

      A gingersnap crust would be FANTASTIC in a rhubarb cheesecake – think I’ll have to try that with this recipe. Thanks!!

  15. #
    Grandmereb Lovestobake — May 25, 2012 at 11:09 am

    I would be big as a barn if I lived at your house Brenda! Everything you make looks so wonderful! And I just love cheesecake and rhubarb, so I know I would love this pie. I don’t have rhubarb in my yard, but my girlfriend does…time to go get some! :-)

    • Brenda replied on May 28th, 2012 at 8:15 pm

      Thank you! The secret to not being barn-sized is to bake when you know company is coming for the weekend, and to take extras into the office, over to the neighbors, etc. ;) Hope you find some rhubarb!!

  16. #
    Paula — May 25, 2012 at 11:44 am

    It is a beautiful looking pie!

  17. #
    sara — May 25, 2012 at 2:45 pm

    This pie looks wonderful! Such great flavors – bet the rhubarb and cheesecake is a perfect combination.

  18. #
    nest of posies — May 25, 2012 at 6:11 pm

    looks so good!

    you brought back a flood of memories for me with this post. my grandma used to look forward to rhubarb pie! she loved it so. she got me to liking it too at a young age.

    have a wonderful holiday weekend!

    • Brenda replied on May 28th, 2012 at 8:11 pm

      Thank you! There seems to be quite a bit of nostalgia connected with rhubarb. I grew up with it, but never honestly started liking it until about 10 years ago. Now I crave it!

  19. #
    Kathy — May 25, 2012 at 8:20 pm

    This a great pie. It’s my husbands favorite too. I got my recipe out of a Taste of Home magazine years ago and changed it a little to our liking.

    • Brenda replied on May 28th, 2012 at 8:07 pm

      I’ll have to see if I can hunt down that Taste of Home recipe – thanks for that tidbit!!

  20. #
    MommaMary — May 26, 2012 at 1:54 pm

    I’m drooling!

  21. #
    Jenn @ Foodess — May 27, 2012 at 9:37 pm

    Hi Brenda! Only just got to poking around your blog, and it’s fabulous!! This cheesecake looks outstanding! Beautiful photos, too. I’ve added you to my google reader now, so won’t miss a post ;-)

    • Brenda replied on May 28th, 2012 at 7:55 pm

      So lovely to hear from you, Jenn! Thank you for popping in, and for keeping up with me via reader. I can’t help but think of you every night when I’m reading with my daughter of Anne’s adventures. Wishing you all the best as you prepare for your big day!

  22. #
    Carol — May 28, 2012 at 7:59 am

    oh my! That’s what you call food!! Oh that is really mouth watering treat!

  23. #
    Mikayla Sweitzer — May 28, 2012 at 1:10 pm

    My mom has made this pie for years and kills it! mmm. Love(:
    Thank you!

  24. #
    Jennifer — May 28, 2012 at 9:54 pm

    What a great post in this forum. You have don a great job. Keep it up.
    Thanks a lot for sharing.. :)

  25. #
    Karyle — May 29, 2012 at 1:13 am

    This is definitely delicious and I haven’t tried this yet.. I am not sure of my kids will also love this.. Anyway, thank you for the help here..

  26. #
    *Just Fran* — May 29, 2012 at 2:28 pm

    A friend makes this cheesecake, and it is divine. Thanks for sharing the recipe. Love. Love. Love.

  27. #
    Marylou H — June 28, 2012 at 8:41 am

    Wow! Looks delicious and I’m only a moderate rhubarb lover. Unfortunately, I live in the deep south where it cannot be grown. Occasionally our grocery stores carry it. If I can get my hands on some, I will try this!

  28. #
    Liz — May 17, 2014 at 9:16 am

    Thank you, Brenda, for the nice recipe. Have a Wonderful Weekend!

  29. #
    Christy — June 20, 2014 at 3:18 am

    I work in Stillwater at the Sheriffs office right by Joseph’s. I was there yesterday morning just to get my fix of this pie and I had planned to go back… That is until one appeared in our break room fridge. I can’t wait to try this recipe! Thank you soooo much!!!


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