CAKE: Cheesecake with Rhubarb and Blueberry,. or Extra Base Baked

5 from 7 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 457 kcal


  • 1 kg Quark
  • 2 packet Vanilla custard powder
  • 250 g Margarine
  • 4 Eggs
  • 200 g Sugar
  • 1 packet Vanilla sugar
  • 10 Rhubarb, peel off
  • 125 g Blueberries
  • Salt

Pre heat the oven to 180 degrees celcius. Circulating air approx. 160

  • Baking time: approx. 50 - 60 min.
  • Springform pan: Grease size 26, sprinkle with hazelnut
  • There can be a little more on the floor


  • I heat to 200 degrees. forward, push it in for 5 minutes, then turn it down to 160
  • Mix the margarine, sugar, eggs & salt until foamy, stir in ### quark, both sugars and the pudding powder. ### Cut the rhubarb into pieces approx. 5 cm long.
  • Fill the quark mass into the springform pan, ### insert the rhubarb vertically and close together. ##### Sprinkle the cranberries in between
  • Bake the cake,. it should be golden brown on top.
  • Then let it cool down in the switched off oven, ##### beforehand possibly with the back of the knife, move along the inside of the mold, ### then it does not collapse.
  • Bon appetit!
  • Let the cake cool down completely because it is quite soft


Serving: 100gCalories: 457kcalCarbohydrates: 36.2gProtein: 0.2gFat: 34.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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