Light rhubarb cheesecake without a base

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 250 ml buttermilk
• 500 g rhubarb
• 2 eggs
• 50 g flour
• 40 g soft wheat semolina
• 170 g erythritol (sugar substitute) or 150 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), the peel or 1 pack of Citroback
• 1 tbsp butter for greasing the pan
• 2 tbsp soft wheat semolina for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

quick, easy, low-fat, low-calorie

Mix all ingredients, except the rhubarb, together. Peel the rhubarb, cut into approximately 1 cm pieces, and add to the batter. Grease a 28 cm springform pan with butter and spread the soft wheat semolina in it (this prevents the batter from sticking to the pan later). Pour the batter into the pan and bake at 170 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes. This rhubarb cake tastes delicious warm or from the fridge the next day, and is truly lightweight, especially if you use erythritol. 120 kcal per slice of cake, based on 12 slices.