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