One or two rhubarb cakes or pies per season are simply not enough. That’s why we always try several rhubarb bakes each year. This delicious Rhubarb Sour Cream Cheesecake is our latest test subject. A creamy cheesecake with fresh, sweet, and sour rhubarb in the cheesecake filling – absolutely delicious and very easy to prepare.
Rhubarb is something you like or hate. Not everyone has the taste buds to appreciate the extraordinary flavor profile of rhubarb. Well, and some people simply have no taste (at all). ;P
All joking aside – rhubarb is simply not everyone’s cup of tea. But that shouldn’t bother us rhubarb fans here. If the target group for something is smaller, then there’s more for everyone else. The rhubarb season is way too short in our opinion. We should focus on the most important things – cakes, sweet pastries and desserts made with rhubarb. There is so much you can do with these red and green veggie stalks!
In case you want to bake a cake with rhubarb, there is a lot to choose from (luckily). The combination with sour cream or cream cheese seems to be particular popular – at least here in Germany. Well… who does not love a cheesecake, right? The combination of a creamy filling with the rhubarb is simply awesome. The perfect fit.
As already mentioned – rhubarb season is quite short. Rhubarb is available (here in Germany) from April to June. After June 24th (St. John’s Day), rhubarb should no longer be harvested because the oxalic acid content increases too much and can be harmful. Because of that we always freeze some rhubarb in June to extend the season. Fortunately, it’s quite easy to do that and rhubarb is fine to use after being frozen…
We used a pie baking dish for this cake instead of a classic springform tin. We found it a while ago in a shop and thought it’s something we should test. It has a nonstick coating and lots of small holes all over (the baking dish is linked below). It sounds strange at first that a baking dish has holes, but it is supposed to ensure that the base of the pie/cake/quiche bakes well. Did it do any good? Hmm… the dough was baked through, but not as crispy as we thought it would be. The many little lumps all over the crust look kind of strange. You can see them quite well in the photos. We definitely have to try it with a different type of dough. ;)
Anyway. You can work with a regular springform tin here as well, of course. Not many people have a whole arsenal of baking tins at home like we do. Many pies can be baked in a regular springform tin or the other way round.
If you like the combination of rhubarb and cheesecake, you should certainly take a look at these two recipes here as well: Our Rhubarb Streusel Cheesecake is big enough to feed a larger crowd. Our Baked Rhubarb Swirl Cheesecake may not feed quite as many people at once, but it is no less delicious, of course. ;P
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) all-purpose flour
1/4 cup (50g) sugar
1 pinch of salt
5 oz. (140g) butter, cold
1 medium egg
1/2 tsp. vanilla extract
For the filling:
17.6 oz. (500g) rhubarb, in pieces
21.1 oz. (600g) sour cream
4 medium eggs
1/2 cup (100g) sugar
1.8 oz. (50g) cornstarch
2 tsp. vanilla extract
a few sliced almonds for decoration
Für den Boden:
200g Mehl (Type 405)
50g Zucker
1 Prise Salz
140g Butter, kalt
1 Ei (M)
1/2 TL Vanille Extrakt
Für die Füllung:
500g Rhabarber, in Stücken
600g Schmand
4 Eier (M)
100g Zucker
50g Speisestärke
2 TL Vanille Extrakt
einige gehobelte Mandeln für die Dekoration
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. Combine flour, sugar, and salt in a large bowl. Add the cold butter in small pieces and cut it into even smaller pieces using a pastry blender*. Next, add the egg and vanilla extract and mix quickly to get a smooth dough. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Lightly grease a 23cm pie dish* or 24cm springform tin* and set aside. Roll out the dough on a lightly floured surface, place it inside the Pie dish/baking tin and press it to the bottom and sides. Trim overlapping dough, if necessary. Place in the fridge until ready to use.
3. Clean the rhubarb and peel, if necessary. Cut thick stalks in half lengthways and cut them into small pieces. Set aside.
4. For the filling, mix sour cream and eggs in a large bowl. Combine sugar and cornstarch, add it to the bowl together with the vanilla extract and mix well. The easiest way to do this is with a handheld mixer or a regular whisk. Next, add the rhubarb pieces and fold them in. Pour the mixture into the prepared tin and sprinkle with sliced almonds. Bake the cake for about 45-55 minutes. The cake should have set around the edges, but the filling can still wobble a bit in the center – the filling will firm up while cooling down. Take out of the oven and let cool down completely. Dust with confectioners’ sugar before serving (if you like).
1. Mehl, Zucker und Salz für den Boden in einer Schüssel vermengen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Ei und Vanille Extrakt dazugeben und alles zügig zu einem glatten Teig verarbeiten. In Klarsichtfolie einschlagen und für mindestens 1 Stunde in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm Pieform* oder 24cm Springform* leicht einfetten und zur Seite stellen. Den Teig auf einer leicht bemehlten Fläche ausrollen, in die Form legen und am Boden und den Seiten festdrücken – Ränder ggf. zurechtschneiden. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Rhabarber säubern und ggf. schälen (oft nicht notwendig), dicke Stangen längs halbieren und dann in kleine Stücke schneiden. Zur Seite stellen.
4. Schmand und Eier in einer großen Schüssel verrühren. Zucker und Stärke vermischen, zusammen mit dem Vanille Extrakt zur Schüssel dazugeben und alles gut verrühren – geht am einfachsten mit einem Handmixer oder Schneebesen. Den Rhabarber dazugeben und unterheben. Die Mischung in die vorbereitete Form füllen und mit gehobelten Mandeln bestreuen. Den Kuchen für etwa 45-55 Minuten backen. Der Kuchen sollte am Rand fest sein, in der Mitte darf die Füllung allerdings noch ein wenig wackeln – beim Abkühlen wird die Füllung fester. Aus dem Ofen holen und den Kuchen komplett abkühlen lassen. Nach Belieben vor dem Servieren mit etwas Puderzucker bestäuben.
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Rhubarb Sour Cream Cheesecake
- Prep Time: 01:30
- Cook Time: 00:55
- Total Time: 04:00
- Yield: 8 1x
- Category: Cheesecakes
- Cuisine: Germany
- Diet: Vegetarian
Description
There is so much you can do with rhubarb – this Rhubarb Sour Cream Cheesecake is one of many options. A very popular cake in spring among friends and family.
Ingredients
For the base:
7 oz. (200g) all-purpose flour
1/4 cup (50g) sugar
1 pinch of salt
5 oz. (140g) butter, cold
1 medium egg
1/2 tsp. vanilla extract
For the filling:
17.6 oz. (500g) rhubarb, in pieces
21.1 oz. (600g) sour cream
4 medium eggs
1/2 cup (100g) sugar
1.8 oz. (50g) cornstarch
2 tsp. vanilla extract
a few sliced almonds for decoration
Instructions
1. Combine flour, sugar, and salt in a large bowl. Add the cold butter in small pieces and cut it into even smaller pieces using a pastry blender*. Next, add the egg and vanilla extract and mix quickly to get a smooth dough. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Lightly grease a 23cm pie dish* or 24cm springform tin* and set aside. Roll out the dough on a lightly floured surface, place it inside the Pie dish/baking tin and press it to the bottom and sides. Trim overlapping dough, if necessary. Place in the fridge until ready to use.
3. Clean the rhubarb and peel, if necessary. Cut thick stalks in half lengthways and cut them into small pieces. Set aside.
4. For the filling, mix sour cream and eggs in a large bowl. Combine sugar and cornstarch, add it to the bowl together with the vanilla extract and mix well. The easiest way to do this is with a handheld mixer or a regular whisk. Next, add the rhubarb pieces and fold them in. Pour the mixture into the prepared tin and sprinkle with sliced almonds. Bake the cake for about 45-55 minutes. The cake should have set around the edges, but the filling can still wobble a bit in the center – the filling will firm up while cooling down. Take out of the oven and let cool down completely. Dust with confectioners’ sugar before serving (if you like).
Notes
The kitchen is calling, time to bake!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
