I had enough of rhubarb for a small cake too. While looking for a recipe for the rhubarb pies, I found this cheese cake recipe and obviously I had to make one. I don’t know where the recipe is from originally (cut from some magazine, my mom gave me this recipe years and years ago). The recipe looks really complicated but it really isn’t, it just requires lots of (3) bowls and mixing!



100 g butter

0,5 dl sugar

1,5 dl flour

1,5 dl rye flour

0,5 tsp baking powder

0,5 tsp cardamom

1/2 egg

  1. Preheat the oven to 200 C
  2. Mix all the dry ingredients (flours through a shifter)
  3. Add melted butter and 1/2 egg (you’ll need the other half later so in total you’ll need 1 egg!)
  4. Add half of the dough as a crust in a cake tin (with removable edges!)

2,5 dl rhubarb

0,5 dl sugar

0,5 tbsp potato flour

1/4 dl water

  1. Chop the rhubarb into small pieces
  2. Boil the rhubarbs with the sugar
  3. Mix the potato flour into the water and add it to the rhubarbs
  4. Pour in the cake tin

100 g cream cheese (I used mascarpone)

0,5 tbsp vanilla sugar

1/4 dl sugar

0,5 tbsp potato flour

0,5 dl double cream

1/2 egg

  1. Mix all the dry ingredients into the cream cheese
  2. Add the double cream and egg
  3. Mix until even
  4. Pour in the cake tin
  5. Add the rest of the crust as crumbles on top
  6. Bake for 30 min
  7. Let cool down before removing the edges and further settle down in a fridge (for few hours)