Rhubarb cream cheese cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• some lemon peel, grated
• 50 ml Amaretto
• 3 large eggs
• 200 g cream cheese
• 220 g flour
• 2 tsp baking powder
• 400 g rhubarb
• 2 tbsp sugar
• 50 g almond sticks
• 2 tbsp jam, apricot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

made quick and easy

First, wash and peel the rhubarb, and cut it into approximately 1 cm pieces. Mix it well with the 2 tablespoons of sugar in a bowl. For the dough, cream the butter, sugar, vanilla sugar, lemon zest, and Amaretto until light and fluffy. Beat in the eggs one at a time. Add the cream cheese and mix in as well. Mix the flour and baking powder and fold in. Pour the dough into a springform pan (28 cm diameter) and smooth it out. Top with the rhubarb pieces and sprinkle with the almond slivers. Bake in the oven at 180 degrees Celsius for approximately 30-40 minutes. Immediately after baking, spread with heated apricot jam and let cool. Serve with whipped cream.