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Rhubarb is one of those ingredients that I’ve never actually ever cooked or baked with before! I saw a lovely bunch at my local grocery store and grabbed some! It sat in my fridge for a couple of days before I could figure out what I was going to do with them. I went to my trusty Flavor Bible and saw that rose and berries go really well with rhubarb! I found Smorgaseat’s recipe for strawberry rhubarb cheesecake bars and I decided to make a couple changes to it! I turned it into a tart and added my twist to the flavoring!
The creamy cheesecake goes really well with the tart rhubarb and raspberry filling. The amount of rose water might seem like a lot, but most of the flavor bakes off and it mellows out.
Overall, baking with rhubarb was easy and I loved the tart flavor of the rhubarb with the sweet buttery crust and streusel! I wasn’t sure if I’d like the texture because I thought it would end up like mushy celery, but it just melted down (I think dicing it small helped with that!). Give it a try!
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Raspberry Rose Rhubarb Cheesecake Tart
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Ingredients
Crust
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup brown sugar, packed
- 2 tbsp granulated sugar
- 1 tsp vanilla extract, divided
- 1 cup all-purpose flour
- ½ teaspoon salt
Cheesecake Filling
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp rose water
Raspberry Rose Rhubarb Filling
- 1½ cups fresh rhubarb diced into 1/2 inch
- 1 cup raspberries
- 2 teaspoon cornstarch
- 2 tsp rose water
- 1 tablespoon lemon juice
Streusel
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/3 cup rolled oats
- 1 tsp freshly ground cardamom
- ¼ teaspoon salt
Instructions
Crust
- Preheat the oven to 350°F.
- Add all unsalted butter, brown sugar, granulated sugar, vanilla extract, flour and salt to a medium bowl. Use a fork or pastry cutter to cut the butter into the flour until your have a coarse crumbly mixture. Pour the crumbs into a 9-inch tart pan and evenly press the crumbs into the bottom of the tart pan.
- Bake for 12 minutes.
Cheesecake Filling
- While the crust is baking, add cream cheese and sugar to a mixing bowl. Whisk until smooth. Add egg and rosewater and which until well incorporated.
- Pour the cheesecake filling on top of the baked crust.
Raspberry Rose Rhubarb Filling
- Mix rhubarb, raspoberries, cornstarch, rose water and lemon juice into a medium bowl. Spoon the mixture evenly over the cheesecake layer.
Struesel
- Add unsalted butter, flour, brown sugar, rolled oats, cardamom and salt to a small bowl. Use a fork or pastry cutter to cut the butter into the flour until your have a coarse crumbly mixture. Sprinkle the streusel evenly on top of the tart.
- Bake the tart for 40-45 minutes. Cool completely. Refrigerate until ready to serve.
Notes
Adapted from Smorgaseats
- Prep Time: 20 minutes
- Cook Time: 40 minutes
