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

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5 from 3 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
Recipe Category: Baking, Dessert
All Rights Reserved: Adapted from Paul Hollywood's 100 Great Breads page 140 and from bbc.co.uk


for the pastry case

  • 375 g bread flour, plus extra for dusting
  • 250 g fructose
  • 100 g ground almonds
  • 125 g butter
  • 1 egg
  • 30 mls water

For the cheesecake

  • 560 g rhubarb, thickly sliced
  • 15 mls lemon juice
  • 30 mls fructose
  • 500 g Mascarpone cheese
  • 400 g cream cheese
  • 125 g fructose
  • 1 vanilla bean, seeds only
  • 150 mls sour cream
  • 4 eggs
  • 10 mls ground ginger

for the crumble topping

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


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 fructose
  • 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 fructose, 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, fructose 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

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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:

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