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German Rhubarb Cheesecake with Quark & Streusel

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A slice of German rhubarb cheesecake with streusel next to a pot of cream with chopped pistachios.
A sliced german rhubarb cheesecake from the springform pan with streusel.
A piece of grandma's cheesecake with rhubarb and streusel on a cake plate next to a dollop of cream. You can also make the cheesecake with raspberries or currants.
A piece of German rhubarb quark cake with streusel and pistachios.
  • 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.

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


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


  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.

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  1. rhubarb, streusel cheese cake looks scrumptious, but in recipe…. what is vanilla pudding powder. I’m in NZ.Would it equate to custard powder?

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