German Rhubarb Cheesecake with Quark & Streusel

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Try Oma’s German Rhubarb Cheesecake with Quark Filling and Crumble Topping! This old-fashioned rhubarb cake is simple and quick to make- simply the best cheesecake for rhubarb season.

Spring has arrived in Munich and today I bought the first delicate pink rhubarb stalks from the farmer’s market! What are you baking first this year? Well, for me, it’s Oma’s German cheesecake with rhubarb and a buttery crumble topping.

Nothing better than a simple rustic yet classic German rhubarb cake. The filling is made the traditional German way with vanilla pudding, quark, a bit of sour cream, and not that much sugar. A delicious streusel on top seals the deal.

You guys loved my Easy Rhubarb Crumble Traybake and my German Rhubarb Meringue Cake so today we have another simple German Cake recipe with fresh rhubarb.

Grandma’s rhubarb cake with quark and crispy streusel is always a hit with my family. Even for those who don’t particularly like rhubarb because the tart rhubarb is balanced out perfectly by the creamy cheesecake filling.

This simple rustic cake recipe is super easy to customize, quick and easy to make, and always turns out perfectly!

No need to worry about the cheesecake cracking here, as we cover it with thick streusel stopping anyways.

Tips:

• Plan for cooling time: Let the cheesecake cool completely in the pan after baking before removing it and slicing it. This helps it retain its shape and makes it easier to cut, resulting in nice, clean slices.
• A cheesecake is done when it is firm around the edges but still slightly jiggly in the middle.
• If desired, you can mix rhubarb with fruit like raspberries or strawberries. Sour cherries or pears are also delicious here.
• If desired, you can replace the sugar in the filling with alternative sweeteners. You can also omit the melted butter.

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German Rhubarb Cheesecake with Quark & Streusel

Try Oma's German Rhubarb Cheesecake with Quark Filling and Crumble Topping! This old-fashioned rhubarb cake is simple and quick to make- simply the best cheesecake for rhubarb season.

Course Dessert

Cuisine German, germany

Keyword cheesecake with rhubarb, German cheesecake with quark, german rhubarb cake, german rhubarb cheesecake

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 12

Calories 300 kcal

Ingredients

For the dough:

• 2 1/3 cups flour 300g
• 1 cup ground almonds 100g
• 2/3 cup sugar 125 g
• 1 packet vanilla sugar or 1 tbsp vanilla paste
• 1 tsp baking powder
• 1 pinch of salt
• 1 egg
• 3/4 cup cold butter 175 g
• 1/2 cup chopped almonds or pistachios 50g

For the filling:

• 10.6 – 12.3 oz rhubarb 350g
• 1 organic lemon
• 3 cups low-fat quark or drained Greek yogurt 750g – if using greek yogurt use fage brand 0% – that one you dont need to drain in colander – just discard liquid in the container
• 1 cup sour cream
• 1 packet vanilla pudding powder 38 g or 1/3 cup cornstarch
• 3/4 cup sugar
• 3 eggs
• 2 tbsp melted butter

Instructions

1. Line the base of a 9 or 10-inch springform pan with parchment paper and grease the sides.

2. For the dough, mix flour, ground almonds, sugar, vanilla sugar, baking powder, and salt in a bowl. Add the egg and the butter in pieces, and knead everything into a smooth dough.

3. Set aside about 1/3 of the dough for the crumble topping. Roll out the remaining dough roughly on a floured surface, then place it in the prepared springform pan. Line the base completely and create a rim of about 1.5 inches high. If you use a 9-inch pan, you will have a bit of dough left. Chill everything in the refrigerator for at least 30 minutes.

4. Preheat the oven to 350°F (180°C) with both top and bottom heat. Remove the leaves and ends from the rhubarb, peel if necessary, and slice into 0.2 inch thick slices.

5. Grate the zest of your lemon and squeeze the juice of half the lemon. Rub lemon zest into your sugar to make it all aromatic. Mix quark, sour cream, pudding powder (or cornstrarch), and sugar together and add juice of 1/2 lemon. Add eggs and mix well. Stir in butter.

6. Spread the cheesecake filling onto the prepared dough and distribute the rhubarb on top.
7. Knead the chopped almonds with the remaining dough and sprinkle as crumble topping on the cake.

8. Bake in the preheated oven for about 50 -60 minutes, then let it cool with the oven door slightly open and chill in the refrigerator until serving.