Rhubarb Cheesecake
A celebration of rhubarb’s return, from chef Mark Hartstone.
Equipment
- 26cm cake tin
Ingredients
For the Base
- 250 g flour
- 125 g butter at room temperature
- 60 g sugar
- 1 egg
- 1 pinch of salt
- 1 unwaxed lemon grated zest only
For the Filling
- 100 g butter
- 150 g sugar for the rhubarb
- 2 vanilla pods pureed (a quality vanilla essence will suffice)
- 2 eggs
- 500 g Quark German "yoghurt cheese'
- 2 tsp baking powder
- 500 g rhubarb cut in 2cm pieces and peeled
- 100 ml milk
- 50 g butter
- 3 eggs
- tbsp cocoa
- 2 tsp baking soda
Instructions
For the Base
- Put flour, butter, sugar, egg, salt and zest of lemon in a mixer bowl with the
- dough hook and mix all ingredients together into a smooth dough. Wrap in
- clingfilm and keep in fridge to rest for half an hour.
- Take a 26cm cake tin. Grease the bottom and sides with some butter.
- Roll out the dough and place in the tin. Make sure that the sides go up 3cm high.
- Blind bake at 180C/Gas 4 for 10-15 minutes
For the Filling
- Mix butter, sugar, vanilla and eggs until light and fluffy. You can do this by hand
- with a whisk or the mixer.
- Carefully add quark, cornflower and baking powder and mix in the wet mixer.
- Lastly fold in the rhubarb pieces.
- Put in the pre heated oven at 180C/Gas 4 for 60 minutes. (should the top darken too
- much, cover with an aluminium foil top).