Rhubarb – Crumble Cheesecake

5 from 7 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 1 people
Calories 18 kcal


for the sprinkles

  • 500 g Flour
  • 1 packet Baking powder
  • 250 g Butter
  • 200 g Sugar
  • 0,5 Vanilla pod
  • 1 Egg
  • 1 pinch Salt

for the quark filling

  • 1 kg Curd cheese 20%
  • 2 Eggs
  • 0,5 Vanilla pod
  • 150 g Sugar
  • 1 packet Vanilla custard powder
  • 1 Organic lemon (juice and zest)


  • 350 g Rhubarb
  • 2 tbsp Sugar


  • Wash the rhubarb, cut into small pieces and stir with the sugar.
  • Set aside.
  • Quickly work all the ingredients for the crumble with your hands into crumbs.
  • Put one half of the streusel in a greased springform pan, press down on the base, pull up one edge and place in the refrigerator for 15 minutes.
  • For the quark filling, stir all the ingredients with a whisk until smooth, pour into the springform pan and smooth out.
  • Shake off the rhubarb.
  • Distribute the rhubarb pieces on the quark mixture and cover with the remaining crumble.
  • Bake in a preheated oven at 170 ° top / bottom heat for 45 - 55 minutes until golden yellow.
  • After baking, open the oven door a crack and then let the cake cool down completely.
  • Remove the rhubarb cake from the springform pan before serving and sprinkle with a little powdered sugar.


Serving: 100gCalories: 18kcalCarbohydrates: 3.8gProtein: 0.5g
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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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