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Strawberry Rhubarb Cheesecake Bars

Prep Time1 hour
Cook Time50 minutes

Equipment

  • 24cm/9inch Springform pan

Ingredients

Strawberry Rhubarb Topping

  • 1 tsp cornflour
  • 2 tbsp sugar
  • 200 g rhubarb
  • 200 g strawberries
  • 1 tbsp water

Cheesecake Filling

  • 250 g cream cheese
  • 50 g sugar
  • 1 egg

Cake Batter

  • 270 g spelt flour type 630
  • 150 g brown sugar
  • 110 g butter or margarine
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 egg
  • 150 g yoghurt
  • 1 tsp vanilla extract

Crumble

  • 100 g cold butter diced
  • 75 g spelt flour type 630
  • 50 g ground almonds
  • 75 g sugar
  • 1 pinch salt

Instructions

  • Preheat the oven to 180°C/350°F.

Strawberry Rhubarb Topping

  • Wash and slice the rhubarb and strawberries.
  • Combine all the ingredients for the topping in a saucepan and bring to the boil. Simmer for 6-8 minutes until thickened. Stir occasionally.

Cheesecake Filling

  • For the cheesecake layer, simply mix cream cheese, sugar and egg until smooth.

Cake Batter

  • Put all the ingredients in a bowl and mix to a smooth batter.

Crumble

  • Knead the crumble ingredients into a crumbly dough.

Bake

  • 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.