Rhubarb season in Germany is slowly coming to an end, so I had to take advantage of our garden supply and bake one last rhubarb cake for the season. This rhubarb cheesecake has a very nice tartness to it and a lovely buttery crust. If you can't find rhubarb anymore the cake works also very well with sour cherries.
Rhubarb Cheesecake
(adapted from Brigitte.de)
for the dough:
250 g flour
125 g butter (at room temperature)
60 g sugar
1 egg
1 pinch of salt
grated zest of half a lemon
for the topping:
100 g butter
140 g sugar
50g vanilla sugar (or 1 tsp pure vanilla extract)
2 eggs
500 g quark
80 g corn starch
2 tsp baking powder
500 g rhubarb (cleaned and cut in about 2cm/ 1inch pieces)
For the dough knead together the flour, butter, sugar, egg, salt and lemon zest. Let cool in the fridge for about 30 minutes. Line a 26 cm (10 inch) springform with parchment paper and preheat the oven to 180°C (350°F). Roll out the dough and put in the springform. Bake blind with pie weights for about 10-15 minutes.
For the topping cream together the butter, sugar, vanilla and eggs. While mixing add the quark, corn starch and baking powder. Fold in the rhubarb and fill the topping on the prebaked crust. Bake for another 50-60 minutes.
Enjoy and Guten Appetit!
