Lightweight Rhubarb Cheesecake Without Bottom
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g low-fat quark
- 250 ml buttermilk
- 500 g rhubarb
- 2 egg (s)
- 50 grams flour
- 40 g soft wheat semolina
- 170 g erythritol (suar substitute) or 150 suar
- 1 packet vanilla sugar
- 1 lemon (s), the zest it or packet Citroback
- 1 tablespoon butter for greasing the mold
- 2 tablespoon soft wheat semolina for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together except for the rhubarb.
- Peel the rhubarb, cut into pieces approx. 1 cm in size and add to the dough.
- Grease a springform pan with a diameter of 28 cm with the butter and spread the soft wheat semolina in it (this will prevent the dough from sticking to the baking pan later). Fill in the dough and bake for about 40 minutes at 170 degrees Celsius.
- The rhubarb cake tastes warm while it is still warm or is very tasty the next day out of the refrigerator and is a real light weight, especially if you use erythritol.
- 120 Kcal per piece of cake with a total of 12 pieces.
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