Rhubarb cheesecake

Ingredients for 1 servings:

• 500 g rhubarb
• 100 g sugar
• 2 tsp vanilla sugar
• 1 pack of pudding powder (vanilla)
• 1 pinch of salt
• 3 eggs
• 60 g corn semolina
• 2 tsp, leveled baking powder
• 500 g low-fat curd cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light cheesecake without a base

Preheat the oven to 180°C and line a rectangular springform pan (21 x 21 cm) with baking paper. Mix the sugar, vanilla sugar, pudding powder, and salt in a mixing bowl. Add the eggs and whisk until smooth. Stir in the quark and then the cornmeal mixed with baking powder. The cornmeal gives the cake its beautiful yellow color, but regular wheat semolina can also be used. Finally, fold in the trimmed rhubarb, which has been cut into approximately 2 cm pieces. Pour the batter into the prepared springform pan and bake for 40 minutes. Let the cake cool in the pan for about 10 minutes and then cut into 12 or 16 small squares. Serve the cake with whipped cream or lightly sweetened sour cream.