I can hear some people complaining already in the back…. whaat?! Rhubarb?! Is that in season right now? Nooooo! Well – what can I say?! Rhubarb can ALWAYS be in season! How? Let me tell you…
Of course there is no fresh rhubarb on the farmers market right now – the season starts next month – but the well organized blogger or rhubarb lover is prepared! ;) I used the last rhubarb I could get the previous season to freeze it, so I can enjoy something baked with rhubarb all year long when everybody else is still waiting for it :P
Here is a small calendar for berries and fruits – it’s always good to know what’s in season :)
So keep in mind: buy some rhubarb, clean it, cut it in small pieces and freeze it – it will be good to use for a whole year. It’s not the same as the fresh one, but for cakes it is most of the time not relevant. Here you have to cook a compote anyways and the result is the same if you use fresh or frozen rhubarb. Same for the raspberries – you can use frozen ones as well. Just add them to the compote when it’s cooling down so they can defrost a bit – do not cook them or they will loose too much water. I used fresh ones and added them to the cooled compote.
If you don’t have rhubarb at hand right now, keep this recipe in mind for next month ;) It is definitely a cake you should try – the combination of the cheesecake with the rolled oats base is really delicious! Here are some more rhubarb recipes.
INGREDIENTS / ZUTATEN
7 oz. (200g) butter, at room temperature
1/2 cup (100g) sugar
pinch of salt
1 egg
2 egg yolks
1 1/2 cups (125g) rolled oats
2/3 cup (80g) ground almonds
1 cup (130g) all-purpose flour
For the rhubarb compote:
14 oz. (400g) rhubarb, peeled and diced
1/2 cup (100g) sugar
4 tbsp. water
For the filling:
8.8 oz. (250g) curd cheese
1/2 cup (100g) sugar
1 tsp. vanilla extract
1 tbsp. all-purpose flour
2 eggs
1/2 cup (120ml) milk
1/2 cup (120g) heavy cream
3.5 oz. (100g) raspberries
confectioner’s sugar for dusting (optional)
200g weiche Butter
100g Zucker
1 Prise Salz
1 Ei
2 Eigelb
125g Haferflocken
80g Mandeln, gemahlen
130g Mehl (Type 405)
Für das Rhabarber Kompott:
400g Rhabarber
100g Zucker
4 EL Wasser
Für die Füllung:
250g Magerquark
100g Zucker
1 TL Vanille Extrakt
1 EL Mehl
2 Eier
120ml Milch
120g Sahne
100g Himbeeren
Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
2. In a large bowl add butter, sugar and salt. Mix on high speed until light and fluffy. Add the egg and egg yolks and mix until well combined. In a separate bowl mix rolled oats, ground almonds and flour. Add to the bowl with the butter and mix until just combined. Transfer to the springform and press to the bottom and sides – works best with the back of a spoon. Bake for 15 minutes, then take out but do not turn off the oven. Depending on the dough (if it was very soft or not) the sides of the base can collapse – but that is fine.
3. Add the peeled and diced rhubarb with the sugar and 4 tablespoons of water to a saucepan and heat up. Bring to a boil and then remove from the heat. Drain and let cool down.
4. For the filling add the curd cheese, sugar, vanilla extract, flour, eggs and milk to a large bowl and mix until well combined. In a second bowl mix the heavy cream in high speed until stiff peaks form. Add the whipped cream to the bowl with the curd cheese mixture and fold in.
5. Spread the drained rhubarb and raspberries on top of the cake base. Pour the filling on top (the fruits should be covered completely) and bake for 30-35 minutes. The cake should get some color on the sides – the center of the cake should wiggle only a bit when you shake the cake. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar before serving (optional).
2. Die Butter mit dem Zucker und Salz in einer großen Schüssel auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Das Ei und die Eigelbe zugeben und gut verrühren. Haferflocken mit den gemahlenen Mandeln und Mehl mischen und dann zur Schüssel zugeben und alles gut verrühren. Den Teig in die vorbereitete Form füllen und an Rand und Boden pressen – geht am Besten mit dem Rücken eines Löffels. In den Ofen stellen und für 15 Minuten vorbacken. Je nachdem wie fest der Teig war, kann es sein, dass die Ränder zusammensacken – das macht aber nichts. Wenn die Zeit um ist, den Boden herausnehmen, den Ofen aber eingeschaltet lassen.
3. Den geputzten und kleingeschnittenen Rhabarber mit dem Zucker und 4 Esslöffel Wasser in einem kleinen Topf kurz aufkochen und dann vom Herd nehmen und abkühlen lassen.
4. Für die Füllung den Quark mit Zucker, Vanille Extrakt, Mehl, Eiern und Milch in einer großen Schüssel verrühren. Die Sahne steif schlagen und unter die Quarkmasse unterheben.
5. Den Rhabarber gut abtropfen lassen und dann auf dem vorgebackenen Boden verteilen. Die Himbeeren ebenfalls auf dem Boden verteilen und dann die Quarkmasse darübergießen – die Früchte sollten komplett bedeckt sein. Im Ofen für 30-35 Minuten backen. Der Kuchen sollte leicht Farbe bekommen haben und wenn man daran rüttelt, in der Mitte nur noch geringfügig wackeln. Auf einem Kuchengitter komplett auskühlen lassen. Vor dem Servieren mit Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
PrintRhubarb Raspberry Cheesecake
- Prep Time: 35
- Cook Time: 50
- Total Time: 90
Ingredients
For the base
- 7 oz. (200g) butter, at room temperature
- 1/2 cup (100g) sugar
- pinch of salt
- 1 egg
- 2 egg yolks
- 1 1/2 cups (125g) rolled oats
- 2/3 cup (80g) ground almonds
- 1 cup (130g) all-purpose flour
For the rhubarb compote
- 14 oz. (400g) rhubarb, peeled and diced
- 1/2 cup (100g) sugar
- 4 tbsp. water
For the filling
- 8.8 oz. (250g) curd cheese
- 1/2 cup (100g) sugar
- 1 tsp. vanilla extract
- 1 tbsp. all-purpose flour
- 2 eggs
- 1/2 cup (120ml) milk
- 1/2 cup (120g) heavy cream
- 3.5 oz. (100g) raspberries
- confectioner’s sugar for dusting (optional)
Instructions
- Preheat the oven to 390˚F (200°C). Line a 10 inch (26cm) springform with baking parchment and set aside.
- In a large bowl add butter, sugar and salt. Mix on high speed until light and fluffy. Add the egg and egg yolks and mix until well combined. In a separate bowl mix rolled oats, ground almonds and flour. Add to the bowl with the butter and mix until just combined. Transfer to the springform and press to the bottom and sides – works best with the back of a spoon. Bake for 15 minutes, then take out but do not turn off the oven. Depending on the dough (if it was very soft or not) the sides of the base can collapse – but that is fine.
- Add the peeled and diced rhubarb with the sugar and 4 tablespoons of water to a saucepan and heat up. Bring to a boil and then remove from the heat. Drain and let cool down.
- For the filling add the curd cheese, sugar, vanilla extract, flour, eggs and milk to a large bowl and mix until well combined. In a second bowl mix the heavy cream in high speed until stiff peaks form. Add the whipped cream to the bowl with the curd cheese mixture and fold in.
- Spread the drained rhubarb and raspberries on top of the cake base. Pour the filling on top (the fruits should be covered completely) and bake for 30-35 minutes. The cake should get some color on the sides – the center of the cake should wiggle only a bit when you shake the cake. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar before serving (optional).
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
What do you mean by curd cheese? I’m not familiar with it!
I was searching a bit more – a website from the UK says this: If you can’t find curd cheese, drain cottage cheese in muslin over a bowl then blend til smooth with a hand blender.
So this is something else you could try :)
Cheers,
Marc