Spring is my favorite season! Among other things, because of the strawberry and rhubarb season. With these strawberry rhubarb cheesecake bars, I’m kicking off the season! 😉 I especially love the combination of strawberry and rhubarb. By the way, this delicious cake is perfect for Mother’s Day!
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What equipment do you need for strawberry rhubarb cheesecake bars?
You don’t need any fancy equipment for this cake! I simply cooked the strawberry-rhubarb compote in a pot on the stove. I mixed the cheesecake filling by hand with a simple whisk and for the cake batter and crumble an electric hand mixer is fine. I baked my bars in this 24cm springform cake tin. If you prefer to bake the cake straight away in a square tin, I can recommend this tin, which I have used many times myself.
How do you make strawberry rhubarb cheesecake bars?
With four different layers, this cake is probably not one of the fastest sheet bakes. However, the four layers are very quick and easy to make.
First, prepare the strawberry-rhubarb layer. Cut the washed rhubarb stalks and strawberries into slices or cubes. In a pot, boil the strawberries and rhubarb with sugar, starch, and a little water. Let it simmer for about 6-8 minutes.
While the mixture is simmering, you can prepare the cream cheese filling. Mix the cream cheese, sugar, and egg. Don’t forget to stir the simmering strawberry-rhubarb filling occasionally.
For the cake base, you can put all the ingredients in a bowl at the same time and stir until you have a smooth batter.
Finally, you need to make the crumble. Cut the cold butter into cubes and put them in a bowl with the other ingredients. I always knead the crumble by hand. I mix all the ingredients so that the butter is covered with the dry ingredients. Then I rub all the ingredients together between my fingers to make a crumbly dough. If you like, you can also press the dough into slightly larger crumbles.
When all batters are ready, pour the cake mixture into the baking tin first, and spread it out evenly. Spread the cream cheese mixture on top, then the strawberry-rhubarb compote. Finally, sprinkle the crumble over the pastry.
Bake the cake at 180°C/350°F in a preheated oven.
Good to know
In Germany, the rhubarb season begins in April. As with asparagus, the last stalks are traditionally cut on the 24th of June so that the plant has enough time to regenerate before the next season. The red stalks are a good indicator of the sweetness of the rhubarb, the green stalks are more acidic.
Combine all the ingredients for the topping in a saucepan and bring to the boil. Simmer for 6-8 minutes until thickened. Stir occasionally.
For the cheesecake layer, simply mix cream cheese, sugar and egg until smooth.
Put all the ingredients in a bowl and mix to a smooth batter.
Knead the crumble ingredients into a crumbly dough.
Pour the cake batter into a springform pan or small baking tray and spread evenly. Spread the cheesecake mixture on top. Then spread the strawberry-rhubarb compote on top and finally sprinkle the crumble on top.
Bake in the preheated oven for about 50 minutes.
Have you tried this recipe? What do you think? I’m always happy to hear about your experiences in the comments!
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