A creamy cheesecake layered over sweet-tart baked rhubarb, finished with a smooth sour cream topping. Simple but rich and delicious.

Scale

1 cup all-purpose flour

1/4 cup sugar

1/2 cup butter

3 cups chopped rhubarb

1/2 cup sugar

1 tbsp flour

2 (8 oz) cream cheese packages

1/2 cup sugar

2 eggs

1 cup sour cream

2 tbsp sugar

1 tsp vanilla extract

1. Preheat oven to 375°F (190°C).

2. Mix flour, sugar, and butter and press into a 9-inch springform pan.

3. Combine rhubarb, sugar, and flour, then spread over crust.

4. Bake for 15 minutes and reduce oven temperature to 350°F (175°C).

5. Beat cream cheese and sugar until smooth, then add eggs one at a time.

6. Pour filling over rhubarb and bake for about 30 minutes until set.

7. Mix sour cream, sugar, and vanilla, then spread over hot cheesecake.

8. Cool completely and chill before serving.

Use room-temperature cream cheese for a smooth texture.

Chill overnight for best flavor and structure.

Frozen rhubarb can be used if thawed and drained.

Keywords: rhubarb cheesecake, rich cream cheese dessert, sour cream topping, cheesecake recipe, sweet treats