Cheesecake with Rhubarb

5 from 7 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 147 kcal



  • 60 g Cane sugar
  • 160 g Wholemeal spelt flour
  • 75 g Butter
  • 1 tsp Baking powder
  • 1 Egg

Creamy quark:

  • 500 g Low fat quark
  • 150 g Yogurt
  • 1 packet Custard powder
  • 1 tbsp Lemon juice
  • 50 g Cane sugar


  • 350 g Fresh rhubarb


  • Knead the dough ingredients into a smooth dough, shape into a ball and place in the refrigerator for 30 minutes. Then roll out the dough and then place in a springform pan lined with baking paper and form an edge.
  • For the quark cream, mix all the ingredients together well and spread them on the dough.
  • Clean, wash and peel the rhubarb, then distribute in small pieces on the quark cream. Bake the cake at 200 ° C for about 45 minutes.


Serving: 100gCalories: 147kcalCarbohydrates: 17.8gProtein: 6.8gFat: 5.1g
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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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