Seasonal Kitchen

Rhubarb Cheesecake Crumble

I love seasonal food.

It’s just a different feeling to buy your ingredients from your local farmers market. At the moment we are in the middle of rhubarb season and that’s why today I wanted to share this recipe with you.

This rhubarb cheesecake crumble my talented boyfriend and I baked for the family easter brunch, and everyone enjoyed it to the last crumbs.





for the crumbles

200g butter

300g flour

140g brown sugar




for the cheesecake

750g curd

250g butter

250g sugar

4 eggs

lemon zests

125g semolina

1 packet baking soda

50g cornflour

800g rhubarb

1 pinch salt

1 pinch vanilla



Preheat the oven to 180°C.

for the crumbles

  • Stir together the cold butter, flour and brown sugar in a bowl, using the dough hooks from your mixer until you have your perfect crumble consistency. (I like mine to be a good mixture of bigger and smaller crumbles.)




for the cheesecake

  • Separate the egg whites from the yolks. It’s best to put the egg whites into the fridge until you need them later.
  • Beat together the yolks, butter and sugar until you reach a foamy consistency.
  • Carefully fold in the semolina, curdcornflour and orange zests.
  • Froth up the egg whites with a pinch of salt, add a pinch of vanilla and fold in gently with the rest of the mixture.





  • Fill the dough into a lined baking tray
  • Cut the peeled rhubarb into thin slices and spread them all over the cheesecake mixture




  • Lastly sprinkle the crumbles on top and put the tray in the oven
  • Bake for 40 minutes (Every oven differs in actual temperature, so the cake should be left in until it reaches a golden and light brown colour.)



Let it cool down before cutting, otherwise the cake could break.

This deliciousness is perfect to have with your tea or coffee when friends or family come over and you want to make something more special. I love the sweet taste of the cheesecake with the sourness of the rhubharb. But be prepared: You might be lusting after a second or third slice…


I’d love to know if you liked the recipe, so please let me know in the comments.

Also feel free to tweet me your pictures, if you try it out!


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