Rhubarb cheesecake tart

    1 hour 15 min

    This recipe combines the best of a tart and a cheesecake. Nice and tangy.

    36 people made this

    Serves: 8 

    • 4 tablespoons cornflour
    • 200g caster sugar
    • 1 pinch salt
    • 125ml water
    • 375g chopped rhubarb
    • 1 (23cm) prebaked pastry case
    • 1 (200g) tub cream cheese
    • 2 eggs
    • 100g caster sugar

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. In a saucepan, combine cornflour, 200g sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pastry case.
    3. Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 170 C / Gas mark 3.
    4. In a medium bowl, beat cream cheese, eggs and 100g sugar until smooth. Pour over rhubarb.
    5. Bake in the preheated oven for 35 minutes, or until filling is set.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    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)