Rhubarb Cream Cheese Torte Recipe

Indulge in this irresistible 3-layer Rhubarb Cream Cheese Torte! A buttery graham cracker crust is topped with a creamy, dreamy cream cheese filling and a vibrant rhubarb-strawberry gelatin topping. This stunning dessert is perfect for summer gatherings or a special treat. Prepare to be amazed by the perfect balance of sweet and tart flavors! Prep time: 2 hours 55 minutes, including chilling.

Prep Time 175 mins
Cook Time 195 mins
Calories 321.5 kcal
Protein 8g
Rating Be the first
Rhubarb Cream Cheese Torte 53

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Rhubarb Cream Cheese Torte

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How to Make Rhubarb Cream Cheese Torte

  1. **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, 1 tablespoon granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
  2. Press the crumb mixture firmly into the bottom of a greased 11x7-inch glass baking dish. Set aside.
  3. **Preheat oven to 350°F (175°C).**
  4. **Make the Cream Cheese Filling:** In a large bowl, beat 16 ounces cream cheese until smooth. Gradually beat in 3 large eggs, one at a time, then beat in 1 cup granulated sugar and 1 teaspoon vanilla extract until light and fluffy.
  5. Pour the cream cheese filling over the graham cracker crust.
  6. Bake for 20 minutes, or until the edges are set.
  7. Remove from oven and let cool completely at room temperature for at least 2 hours.
  8. **Make the Rhubarb Topping:** In a 3-quart saucepan, combine 4 cups chopped rhubarb, 1 cup granulated sugar, and ½ cup water.
  9. Bring to a medium heat and cook for 10 minutes, stirring continuously.
  10. Reduce heat to a simmer and cook for another 5 minutes, stirring continuously.
  11. Remove from heat and stir in 1 (1 ounce) package of unflavored gelatin powder until dissolved.
  12. Let the rhubarb mixture cool to room temperature for 30 minutes.
  13. Refrigerate for 20 minutes to allow it to thicken slightly.
  14. Gently pour the rhubarb topping over the cooled cream cheese filling.
  15. Refrigerate for at least 3 hours, or preferably overnight, before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

129g

Fat

47g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Eggs Dairy Fruit American Dinner Party Spring Eggs Dietary Seasonal Midwestern Low In Something Brunch Taste Mood Number Of Servings Presentation Served Cold 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Rhubarb Cream Cheese Torte?

Rhubarb Cream Cheese Torte takes about 370 minutes from start to finish — roughly 175 minutes to prepare and 195 minutes to cook.

How many calories are in Rhubarb Cream Cheese Torte?

Rhubarb Cream Cheese Torte has approximately 321.5 calories per serving, with about 8 g protein, 13 g carbohydrates and 26 g fat.

What ingredients do I need for Rhubarb Cream Cheese Torte?

The key ingredients for Rhubarb Cream Cheese Torte are Graham Cracker Crumbs, Granulated Sugar, Butter, Eggs, Cream Cheese, Sugar. See the full list with measurements above.

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