Simple Rhubarb-Cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 1 cake
Ingredients
Cake
- 125g Sugar
- 3 Eggs
- 1/2 tsp Salt
- 125g soft butter
- 125g self-raising flour
Custard layer
- 125g Sugar
- 3 Eggs
- 1/2 tsp Salt
- 125g soft butter
- 125g self-raising flour
- 650g rhubarb
- 500g curd
- 1 egg
- 1 sachet pudding powder vanilla (best: Dr.oetker)
- 70g Sugar
- grated zest of one lemon
- 50ml milk
Method
- STEP 1grease a 28cm cake tin or layer it with baking proof paper. Heat the oven to 180° Mix in a bowl sugar, eggs and the salt, beat well until creamy. Add butter and during beating the flour. Mix well until it´s smooth. Pour into the cake tin.
- STEP 2Rrinse the rhubarb and cut in 1-1,5cm thick cubes. Add half of the rhubarb on the cake mixture and hold the other half... Mix in another bowl curd and the other ingredients. It should be smooth and well mixed. Pour the curd mixture over the rhubarb and dough mixture and add the other half of the rhubarb on top.
- STEP 3Take the tin to the pre-heat oven and bake for about 40mins until all the liquid is gone and the top layer became lightly golden...
- STEP 4You can enjoy the cake lightly warm or creamy cold, therefore keep it for 4 hours after getting cold in the fridge.
