Ingredients
Scale
For the base
- 1/2 cup (100g) butter
- 1 2/3 cup (200g) all-purpose flour
- 1/3 cup (70g) sugar
- 1 egg
- 4 tbsp. semolina
For the streusel
- 3/4 cup (100g) all-porpose flour
- 1/2 cup (100g) butter
- 1/3 cup (70g) sugar
- 1 cup (80g) rolled oats
For the filling
- 28 oz. (800g) rhubarb
- 1/3 cup (70g) sugar
- 5 oz. (140g) cream cheese
- 26 oz. (750g) curd cheese (low fat quark)
- 3/4 cup (150g) sugar
- 5 eggs
- 1/4 cup (50g) butter, melted
- 3 tbsp. (40g) cornstarch
- 1 tsp. vanilla extract
- confectioner’s sugar for dusting (optional)
Instructions
- Grease a 10 inch (26cm) spring form tin and sprinkle with some flour. For the base mix all ingredients (except the semolina) until you get a smooth dough. Roll out the dough on a floured surface about 2 inches larger than the spring form. Place in the form and press to the bottom and sides. Sprinkle with the semolina and keep in the fridge until the rest is done.
- Peel the rhubarb and cut into small pieces. For the streusel mix flour, butter, sugar and rolled oats until you have nice crumbles. Add 7 oz. (200g) of the rhubarb and mix. Set aside.
- For the filling place the remaining rhubarb in a medium pan, add the sugar and bring to a boil, cook for about 2 minutes and drain.
- Preheat the oven to 350°F (175°C). In a large bowl mix the cream cheese, curd cheese, sugar, eggs and melted butter until mixed well and smooth. Add the vanilla extract and cornstarch and mix again.
- Spread the cooked rhubarb on the cake base, spread the filling on top and cover with the streusel. Bake for 65-76 minutes. Take out of the oven and let cool on a cooling rack. Dust with confectioner’s sugar (optional)
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12