Cheesecake with Rhubarb

Ingredients

• 300 g flour
• 150 g butter
• 70 g sugar
• 1 egg
• 1 pinch salt
• 450 g rhubarb
• 35 g Butter
• 75 g flour
• 2 Eggs
• 500 g quark
• 3 eggs
• 150 g sugar
• 1 tsp grated lemon zest
• powdered sugar (for dusting)
• 1 cup heavy cream

Instructions

1. 1.

   Knead a dough from flour, butter, sugar, egg and salt; shape into a ball, wrap in foil and chill for 1 hour.

2. 2.

   Clean the rhubarb and cut into pieces. Preheat oven to 200°C. Grease a 26 cm springform pan, roll half of the dough onto the bottom and prick it with a fork several times. Bake the base for 12 minutes. Cut a quarter of the remaining dough into rabbit shapes, place on a greased baking sheet and bake until golden brown about 10 minutes.

3. 3.

   Boil 250 ml water with butter in a pot, sprinkle flour in while stirring until a lump forms that lifts from the bottom. Remove from heat and gradually whisk in eggs using a wooden spoon.

4. 4.

   Beat quark with eggs, sugar and lemon zest until fluffy. Fold in the cooled dough gradually. Stir in rhubarb. Roll out remaining dough for the crust. Line the pan rim with dough and seal it well to the base. Pour the rhubarb quark mixture into the pan, smooth the top and bake at 175°C for about 75 minutes.

5. 5.

   Arrange the rabbit shapes on each slice of cake, dust everything with powdered sugar and serve with whipped cream.