Rhubarb Cheesecake

Delicious rhubarb pieces turn this cake into a refreshing treat!
Prep Time: about 40 min.
Resting Time: 30 min.
Baking Time: 35 - 40 min.
Difficulty: medium
Yield: one springform pan = 12 pieces

Ingredients for the base:

Ingredients for the cheesecake:


  • For the base, combine the flour, butter (cut into pieces), Organic Corn Sugar or Frusano Organic Rice Syrup and egg in a large bowl and knead into a smooth dough with your hands. Roll out the dough on a lightly-floured work surface and then transfer it to a greased springform pan.  Press the edges up the sides of the pan.  Let sit for 30 minutes in a cool area.
  • While the base is resting, wash the rhubarb and cut it into small pieces.
  • Combine all remaining ingredients in a homogenous mass.
  • Spread the filling over the base and top with the rhubarb pieces.
  • Preheat the oven to 180°C (top and bottom heat) and bake on the middle rack for 35-40 minutes.  Allow to cool in the pan.
Tip: For an even stronger rhubarb flavor, add Frusano Rhubarb Spreadfrom Frusano.  Just warm two tablespoons of the spread and spread it over the cooled cake.