This recipe combines the best of a tart and a cheesecake. Nice and tangy.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
turned out very flavorless - 22 Feb 2011
This was wonderful!! However, I thought I would try a ready graham cracker crust. The crust burnt after baking just the rhubarb filling, so I quickly made a pie shell from scratch. It was wonderful!!! Just don't use the graham cracker pie shell. - 06 Jun 2004 (Review from Allrecipes US | Canada)
Was very good, but I tried it with rhubarb that I had frozen and 3 cups of thawed rhubarb tends to be more than 3 cups of fresh rhubarb (cause the thawed rhubarb is more mushy and more fits in a cup) so there was too much rhubarb mixture and it overflowed the pie pan. I had to scoop a third of it out so I could spread the cheesecake mixture on top. Next time I'll use a deep dish pie crust if I use frozen rhubarb. But, well worth the problems I had when making it! It quickly became a family favorite! - 19 Jul 2002 (Review from Allrecipes US | Canada)