Dunno what you think about rhubarb, but in my opinion, it’s the absolute best veggie for baking! There is so much you can do with those red-green stalks. This Rhubarb Streusel Cheesecake has a layer of sweet-sour rhubarb on top of the cheesecake which makes this cake sooo extremely delicious! It’s just a shame that the rhubarb season is so short every year. If only someone could change that somehow… ;)
As soon as the first rhubarb is available at the farmer’s market or in the produce section of the supermarkets, I always pack some up and take it home with me. It’s simply impossible to walk past my favorite veggie. It doesn’t really matter what you end up doing with it. Anything you can prepare with it will be very delicious!
If you like tasty cake, but don’t want them to be difficult to prepare, this one’s perfect for you. It’s an easy-peasy cake. All you have to prepare are the streusels and the filling. The streusels are base and topping at the same time. Could not be easier. The two fillings are not complicated to make either. We used rhubarb here, but any other fruit/berry works as well…
Rhubarb and raspberries are only in season together for a very short time here in Germany. From June 21st on, the time for rhubarb is over and raspberry season normally starts in June. So if you want to bake the cake at the start of the rhubarb season and want to use locally grown raspberries, you have do the cake without fresh raspberries – just use frozen raspberries from the previous summer. No problem! ;) You can make the cake without any raspberries to be honest. They are mostly added because of the color. Rhubarb tends to turn out brownish when baked and with some raspberries added you will get a nice red/pink instead.
The secret of a good crumb cake lies, who would have guessed, in the streusels. They should be buttery and crisp. As mentioned already – the streusels are used for the base and topping here. This means it’s important to pre-bake the base so it can support the moist filling and the streusel topping later on. If you do not pre-bake the base, the cake needs much longer in the oven and this would not be good for the quark filling. The longer that is baking, the drier it gets. Nobody wants that. ;P
As mentioned above – the raspberries are added to the filling to improve the color. If you don’t have raspberries, you can simply use more rhubarb. Theoretically, you could also use other berries here – strawberries or redcurrants both work well with rhubarb. Just saying…
If you prefer your cakes to be more textured, you can mix a few rolled oats or chopped nuts into the streusels on top. And while we’re on the subject of adaptations and changing things – you can totally replace the quark with a mixture of cream cheese and a little yoghurt here. I know that quark is hard to come by outside of Germany and its neighboring countries. We call it the »quark zone« ;P
Well. If you are into rhubarb as much as we are, you can take a look at other recipes here on the blog. Whe have a whole section dedicated to rhubarb. Plenty of rhubarb recipes to find there.
Two of our favorite rhubarb recipes are definitely these delicious Rhubarb Curd Crumble Donuts and the Baked Rhubarb Swirl Cheesecake. The donuts here are definitely a little more time-consuming to prepare (like most donuts, I guess), but the effort is absolutely worth it. The cheesecake is easier and quicker – just in case you prefer those types of bakes. ;)
INGREDIENTS / ZUTATEN
For the streusels:
3 1/2 cups (450g) spelt flour
3/4 cup (150g) raw cane sugar
1/4 tsp. baking powder
1 cup (230g) butter or margarine, at room temperature
1 tsp. vanilla extract
1 large egg
For the cheesecake filling:
35 oz. (1 kg) quark (low-fat)
1/2 cup (100g) raw cane sugar
1.4 oz. (40g) cornstarch
2 large eggs
2 tsp. vanilla extract
1 organic lemon, zest
For the topping:
23 oz. (650g) rhubarb, in small pieces
3.5 oz. (100g) fresh raspberries (or more rhubarb)
2 tbsp. raw cane sugar
1 tbsp. lemon juice
2-3 tbsp. almonds, sliced
Für die Streusel:
450g Dinkelmehl (Type 630)
150g Rohrohrzucker
1/4 TL Backpulver
230g weiche Butter oder Margarine
1 TL Vanille Extrakt
1 Ei (L)
Für die Quark-Füllung:
1 kg Magerquark
100g Rohrohrzucker
40g Speisestärke
2 Eier (L)
2 TL Vanille Extrakt
1 Bio-Zitrone, Abrieb
Für das Topping:
650g Rhabarber, in kleinen Stücken
100g Himbeeren (oder mehr Rhabarber)
2 EL Rohrohrzucker
1 EL Zitronensaft
2-3 EL Mandeln, gehobelt
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment, place an adjustable baking frame* on top, and adjust it to a size of about 12×9 inches. Set aside.
2. For the streusels, add the spelt flour, cane sugar, and baking powder to a large bowl and mix to combine. Add the soft butter, vanilla extract, and the egg – mix with the dough hooks of a hand mixer until you get different-sized streusels. Add about 2/3 of the streusels to the prepared baking frame and press down to create an even layer. Pre-bake the cake base for about 15 minutes. Remove from the oven and let cool down for a moment. Reduce the temperature of the oven to 340°F (170°C).
3. While the cake base is pre-baking, prepare the filling and topping. Mix the quark with sugar, cornstarch, eggs, vanilla extract, and lemon zest in a large bowl. Set aside. Wash and dry the rhubarb (do not peel it, only where necessary), then cut it into small pieces. Mix with the raspberries, sugar, and lemon juice and set aside.
4. Spread the quark mixture on the slightly cooled cake base, distribute the rhubarb mixture evenly on top, and sprinkle with the remaining streusels and some sliced almonds. Bake the cake for about 55-60 minutes – the streusels should get a nice golden color. Remove from the oven and let cool down completely before slicing into pieces.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen, einen verstellbaren Backrahmen* darauf setzen und auf eine Größe von etwa 31x22cm aufziehen. Zur Seite stellen.
2. Für die Streusel das Dinkelmehl mit dem Rohrzucker und Backpulver in einer großen Schüssel vermischen. Weiche Butter, Vanille Extrakt und das Ei dazugeben und alles mit den Knethaken eines Handrührers zu Streuseln verarbeiten. Etwa 2/3 der Streusel in den Backrahmen schütten und zu einer glatten Schicht zusammendrücken. Für etwa 15 Minuten vorbacken, dann aus dem Ofen holen und einige Minuten abkühlen lassen. Die Temperatur des Ofens auf 170°C (340°F) reduzieren.
3. Während der Boden vorbackt, die Füllung und das Topping vorbereiten. Den Magerquark mit Rohrzucker, Stärke, Eiern, Vanille Extrakt und dem Abrieb der Zitrone in einer großen Schüssel verrühren. Zur Seite stellen. Den Rhabarber waschen, trocknen (möglichst nicht schälen) und dann in kleine Stücke schneiden. Mit den Himbeeren, dem Rohrzucker und Zitronensaft in einer Schüssel vermischen. Ebenfalls zur Seite stellen.
4. Wenn der Boden ein wenig abgekühlt ist, die Quarkfüllung darauf verstreichen, dann die Rhabarber-Himbeeren-Mischung gleichmäßig auf dem Quark verteilen und mit den verbliebenen Streuseln bestreuen. Die Mandeln ebenfalls auf dem Kuchen verteilen und dann für etwa 55-60 Minuten backen – die Streusel sollten etwas Farbe bekommen haben. Aus dem Ofen holen und komplett abkühlen lassen vor dem Anschneiden.
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Here is a version of the recipe you can print easily.
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Rhubarb Streusel Cheesecake
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 12 1x
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
This one here is on the to-do-list every spring – a delicious Rhubarb Streusel Cheesecake! Creamy, crunchy, and super tasty!
Ingredients
For the streusels:
3 1/2 cups (450g) spelt flour
3/4 cup (150g) raw cane sugar
1/4 tsp. baking powder
1 cup (230g) butter or margarine, at room temperature
1 tsp. vanilla extract
1 large egg
For the cheesecake filling:
35 oz. (1 kg) quark (low-fat)
1/2 cup (100g) raw cane sugar
1.4 oz. (40g) cornstarch
2 large eggs
2 tsp. vanilla extract
1 organic lemon, zest
For the topping:
23 oz. (650g) rhubarb, in small pieces
3.5 oz. (100g) fresh raspberries (or more rhubarb)
2 tbsp. raw cane sugar
1 tbsp. lemon juice
2-3 tbsp. almonds, sliced
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment, place an adjustable baking frame* on top, and adjust it to a size of about 12×9 inches. Set aside.
2. For the streusels, add the spelt flour, cane sugar, and baking powder to a large bowl and mix to combine. Add the soft butter, vanilla extract, and the egg – mix with the dough hooks of a hand mixer until you get different-sized streusels. Add about 2/3 of the streusels to the prepared baking frame and press down to create an even layer. Pre-bake the cake base for about 15 minutes. Remove from the oven and let cool down for a moment. Reduce the temperature of the oven to 340°F (170°C).
3. While the cake base is pre-baking, prepare the filling and topping. Mix the quark with sugar, cornstarch, eggs, vanilla extract, and lemon zest in a large bowl. Set aside. Wash and dry the rhubarb (do not peel it, only where necessary), then cut it into small pieces. Mix with the raspberries, sugar, and lemon juice and set aside.
4. Spread the quark mixture on the slightly cooled cake base, distribute the rhubarb mixture evenly on top, and sprinkle with the remaining streusels and some sliced almonds. Bake the cake for about 55-60 minutes – the streusels should get a nice golden color. Remove from the oven and let cool down completely before slicing into pieces.
Notes
Let’s get baking!
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