Rhubarb – apple – cheesecake with oat crumble

Ingredients for 1 servings:

• 100 g butter, soft
• 50 g sugar
• 2 eggs
• 100 g flour
• 1 tsp baking powder
• 500 g rhubarb
• 3 eggs
• 75 g sugar
• 500 g quark, 2 apples cut into fine strips
• 125 g flour
• 75 g fine oat flakes
• 100 g sugar
• 125 g butter, soft

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rhubarb cake with a twist

To prepare the rhubarb, clean and peel the leaves, and cut into 2-3 cm long pieces. Set aside. For the crumble, sift the flour into a bowl, mix with the oats and sugar. Add the softened butter in pieces and mix with a hand mixer on the highest speed until finely crumbled, then mix on the lowest speed until crumbled to the desired size. Chill. Grease a springform pan and chill. Preheat the oven to 200°C. For the pastry, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Sift in the flour and baking powder and mix in. Pour the batter into the prepared pan and smooth it down. Spread the rhubarb on top. Bake in the preheated oven for about 15-20 minutes. Meanwhile, beat the eggs and sugar until creamy. Stir in the quark. Peel, quarter, core, and thinly slice the apple. Spread the quark mixture over the cake and top with apple slices. Spread the crumble evenly over the top. Bake at the same temperature for another 30-35 minutes.