Rhubarb Crumble Cheesecake

Rhubarb Crumble Cheesecake combines the best of two worlds with a crumble topping and a rhubarb flavoured centre. Surrounded by a pastry layer, cake eating does not get much better than this. Head straight on to the recipe ♥

Rhubarb Crumble Cheesecake

Rhubarb Crumble Cheesecake

“First of all,” he said, “if you can learn a simple trick, Scout, you’ll get along a lot better with all kinds of folks. You never really understand a person until you consider things from his point of view […] until you climb into his skin and walk around in it.” (To Kill A Mockingbird Chapter 3). I really consider myself to be full of empathy, trying to understand where people are coming from, based on their life experiences. But, I know that some things you cannot relate to, until you experience them first hand for yourself. My father has suffered from sinus problems for as long as I can remember, ensuring that one drug company has been kept in business from the medication he has to take. Last week I developed a low grade headache. This is not usual for me, but I am always loathe to take anything without trying to resolve the problem naturally. Usually a headache is a sign of dehydration. And even though I drink a lot of water, I thought that a lack of it could be the cause. And so I had another glass. The headache did not go away, and only when I was washing my face that night did I realise that the pain was coming from my sinuses. I have medication for this and took two tablets that night, and the headache went away for a bit. But it came back and made me feel so uncomfortable. I have now gone and bought some no doze tablets that contain pseudoephedrine, a banned substance on the WADA list. Thankfully I no longer compete in anything where drug tests are used as I can see myself needing these tablets for a while as the sinus congestion is a result of the environmental conditions we live in. While suffering from this headache on Saturday, I made the pastry for my rhubarb crumble cheesecake. I did not press it thin enough as you can see from the photographs. I think if I were to make this again, I would also bake the crumble for 5 minutes less as the crumble got a bit too dark on top, making it very hard.

A Slice Of Rhubarb Crumble Cheesecake

A Slice Of Rhubarb Crumble Cheesecake

Print Recipe
5 from 2 votes

Recipe For Rhubarb Crumble Cheesecake

With a pastry case, a cheesecake filling and a crumble topping, cake eating does not get much better than this
Author: an adapted recipe from Lavender and Lime

Ingredients

for the pastry case

  • Adapted from Paul Hollywood's 100 Great Breads page 140
  • 375 g bread flour plus extra for dusting
  • 250 g caster sugar - I used fructose
  • 100 g ground almonds
  • 125 g butter
  • 1 egg
  • 30 mls water

For the cheesecake

  • adapted from bbc.co.uk
  • 560 g rhubarb thickly sliced
  • 15 mls lemon juice
  • 30 mls sugar - I used fructose
  • 500 g Mascarpone cheese
  • 400 g cream cheese
  • 125 g caster sugar - I used fructose
  • Seeds from 1 vanilla bean
  • 150 mls sour cream
  • 4 eggs
  • 10 mls ground ginger

for the crumble topping

  • 100 g flour
  • 100 g sugar - I used fructose
  • 2.5 mls ground ginger
  • 50 g butter
  • 5 mls liquid from cooking the rhubarb

Instructions

for the pastry case

  • Place all of the ingredients into a stand mixing bowl
  • Using your whisk attachment, beat until smooth
  • Turn out onto a lightly dusted surface and shape into a disc
  • Cover with cling film and place in the fridge for 30 minutes
  • Roll the disc out into a large circle, getting the pastry as thin as possible
  • Line a spring form baking tin
  • Place the pastry into the baking tin, pressing it firmly on the bottom and sides
  • Place the tin into the fridge for 30 minutes to rest

For the cheesecake

  • Preheat the oven to 180° Celsius
  • Place the rhubarb into an oven proof dish
  • Place the lemon juice into a jug and mix in the sugar
  • Pour over the rhubarb
  • Cover the rhubarb with tin foil
  • Bake for 50 minutes
  • Remove from the oven and strain off the liquid, reserving for the crumble
  • Set aside to cool completely
  • Place the Mascarpone and cream cheese into a stand mixer bowl
  • Using a paddle beater on a low speed, mix until smooth
  • Add the sugar, vanilla and sour cream
  • Mix until smooth
  • Add the eggs, one at a time, mixing until completely combined
  • Add the rhubarb and ginger and mix in using a spatula
  • Pour the mixture into the pastry shell
  • Bake for 40 minutes

for the crumble topping

  • Place the flour, sugar and ginger into a mixing bowl
  • Mix and then add the butter
  • Rub the butter in, until the mixture resembles bread crumbs
  • Stir in the reserved rhubarb cooking liquid
  • Carefully remove from the oven and sprinkle over the crumble topping
  • Bake for an additional 30 minutes
  • Turn the oven off and leave to cool for 2 hours
  • Remove from the oven and leave to cool completely
  • Carefully remove from the tin

Click on the links for conversions and notes.

Blog-checking lines: For the month of November Krista & Nicole of “Two Cups of Sugar.” challenged us to make our own version of cheesecake crumble pie.

What I blogged November 30:

Lavender and Lime Signature

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  1. Talk about the best of both worlds. This is one to make for sure. I love the way you’ve done the crumble on top. As to the sinus, I don’t suffer from it either. My Mum has always suffered terribly and it’s become worse as she has aged. Anthony suffers too. Thanks heaven’s for small mercies. Now if we were talking about itchies or biting things, that’s my territory…

  2. I’m actually an ELA teacher by trade and always look forward to teaching To Kill A Mockingbird! Sinus problems are the worst! My husband struggles but loves his neti pot for relief. We are also hesitant to take drugs here ~ the only thing that got my through a natural birth with my firstborn was my stubbornness NOT to give her any drugs. Narcotics to a 6 pounder? No thanks. I could have used some of this rhubarb cheesecake. Rhubard is Huge around here. Everyone loves it. Thanks.

  3. My Pete loves rhubarb so will keep this for when my rhubarb is ready to be harvest.
    Have a super week ahead Tandy.
    🙂 Mandy xo

    • I never thought about a drink for this dessert at all – but we did have some lovely red wine when we had it 🙂

  4. OMG that looks divine: an encased cheesecake with yummy rhubarb and a crumble? I am sold. Have you tried a neti pot? It helps me a lot with sinuses.

  5. I grew up eating raw rhubarb as a child but never have cooked with it as an adult. This crumble cheesecake looks amazing.