rhubarb cheese cake

It is all about rhubarb these days. We have three huge rhubarb plants in our garden, which are currently taking everything over and nearly overgrew our garlic. So I finally had to make my all time favourite cheese cake recipe. And all vegan as always :-) for the animals and the planet.


  • 240 gr spelt flour
  • 80 gr brown organic sugar
  • 100 gr vegan margarine
  • 100 ml water
  • 1 tsp baking powder

Mix all the ingredients to a smooth dough. Roll it out and place it in a spring form or pie form. The dough leftovers I use for decoration.

  • 270 gr natural tofu ( no silken tofu! it should have a firm consistence ) 
  • 350 gr vegan vanilla yoghurt
  • 100 gr brown organic sugar
  • a pinch of vanilla powder
  • juice of a half lemon
  • some lemon zest
  • 4 tbsp potatoe starch
  • 1 tsp agar agar ( it works even without it )
  • some fresh rhubarb
While preparing the filling you can place the form with the dough for like 10 min on 180 °C in the oven. So you won't have a half baked crust in the end.
Mix all the ingredients for the fillings in a bowl exept the rhubarb. Blend it until you have a smooth cream.
Take the form out of the oven, fill the cream on the crust and bake it for another 10 min on 180°C in the oven. Cut the rhubarb so it fits perfect in the spring form. Take the cake out of the oven add the rhubarb on top and bake for another 20 min.
Take it out and let it cool down. Serve and enjoy!


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