Rhubarb Cheesecake Flan Recipe

This Rhubarb Cheesecake Flan Recipe is both quick and easy to make using a purchased sponge cake flan.

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This recipe can be used using fresh OR frozen rhubarb.

If you plan to use frozen rhubarb, thaw it in a sieve first in a bowl, over a sieve, and discard the excess liquid...or use it for another rhubarb recipe!


2 cups chopped fresh or frozen rhubarb (about 1/2" - 1" size pieces)
1/2 cup granulated sugar
1 pkg. (8 ounce size) cream cheese, softened
1/4 cup icing sugar (confectioners' sugar)
2 tsp. orange zest
1 purchased sponge cake flan


In a pan, combine the chopped rhubarb with the granulated sugar.

Cook over medium-high heat, stirring almost constantly to avoid sticking and burning, until the sugar is completely dissolved, and the rhubarb is tender and has softened into a sauce.

Allow mixture to cool.

In a bowl, with an electric mixer, beat the cream cheese with the icing sugar and the orange zest until well combined and smooth.

Spread the cream cheese mixture over the purchased sponge cake flan.

Spread the cooled rhubarb filling evenly over the cream cheese mixture.

Cover and refrigerate until ready to serve.

Cut into wedges before serving.

Serves 6 - 8.

This recipe is adapted from a Recipe from "Foodland Ontario"

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