Rhubarb season has been in full swing and this Estonian Rabarbi Kohupiimakook - Estonian Rhubarb Crumble Cheesecake seemed like a great introduction to food from this small land in Eastern Europe. Have you been to Estonia? Or ever wanted to visit?
Rhubarb is one of those things seemingly always available through the colder months here in the UK, however, most of the time I can’t seem to purchase the bright stalks until the days get longer.
Like blooming magnolia trees, rhubarb is one of the first inkling’s of brighter days and this year seems we need it more with the pandemic and being stuck indoors as well as a seemingly never ending winter.
The last trip to a new foreign land in the pre Covid world was Estonia in bleak October, which according to travel guides is the very time of year you should not visit. We sought out saunas and chocolate cafes to get through the cold days.
Beyond the cold days with blistering wind and the trees that were arrayed in jewel tones, exploring Tallinn was something that brought so much joy and as the time came to leave it was completely bittersweet. If things had been different another trip would have been taken at the earliest opportunity because this country that has not been independent very long and has the highest number of tech startups.
How to prepare Estonian Rabarbi Kohupiimakook - Estonian Rhubarb Crumble Cheesecake
- Prepare the shortbread crust: The shortbread crust provide the base and topping for this recipe.
- Spiced rhubarb: Slice and stir the ground spices with your rhubarb which will allow a subtle flavor to be infused into the bright tart rhubarb well after baking.
- Cheesecake filling: Make the loose cheesecake filling and pour this over the shortbread base.
- Finish with crumble: The remaining shortbread crust is crumbled over the top.
- Baking: Due to the light cream cheese filling the cheesecake will feel quite jiggly, so bake this baby until it's just jiggly in the center.
- Allow plenty of chill time: Once the crumble cheesecake has baked, allow to cool for 1 hour and then give it plenty of time to refrigerate which will help it set.
Tips for the best Estonian Rabarbi Kohupiimakook - Estonian Rhubarb Crumble Cheesecake
The tin you use: The tin used here was a high 20cm square tin, however, due to this being a cheesecake, the best tin to use would be a square or rectangle springform to make removing your slices much easier.
Baking the shortbread base: The original recipe does not call to bake the shortbread base, but what will result is that the cheesecake filling will make the top layer of the base slightly soggy so the recipe has been amended to ensure you avoid this.
Quark: Quark has a low fat content and isn’t commonly sold outside Europe. If you cannot readily purchase Quark one almost exact substitute would be Greek yogurt or fromage frais or a richer substitute would be mascarpone.
Creamy filling consistency: The cream filling will be thinner than usual cream cheese filling due to the quark and even when removed from the oven, the center of the cake will be quite jiggly.
Serving: You will need to allow it cool fully and then refrigerate and is definitely best served the day after it’s made.
More cheesecake recipes you'll enjoy
Lemon Cheesecake Bars
No-Bake Peanut Butter Cheesecake Slice
Raspberry Custard Cheesecake
How to make:
Greaseproof a baking tin and preheat your oven to 200C/400F.
To make the shortbread crumble, place the flour, sugar, baking powder and salt into a bowl and stir together.
Add in the cubed butter and rub into the flour until the mixture resembles breadcrumbs.
Place ⅔’s of the crumble mixture into the base of the baking tin and press down evenly.
Place in the oven and bake for 5 minutes until lightly golden on top.
Remove and set aside.
Place the rhubarb into a bowl and sprinkle the ground cardamom and ground cinnamon over the top, stir together and set aside.
To make the cream cheese filling, place the eggs and sugar into a bowl, whisking to combine.
Add in the quark, sour cream and flour to the eggs and sugar and whisk until smooth.
Pour the cream cheese filling into your tin and lay your rhubarb slices over the top.
Sprinkle the remaining shortbread crumble over the top.
Place in the oven and bake for 1 hour until golden on top and only jiggly in the center of the tin.
Remove and allow to cool and then refrigerate for 4 hours or preferably overnight.
Remove, slice and serve.
Estonian Rabarbi Kohupiimakook - Estonian Rhubarb Crumble Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 16 1x
- Category: Cakes, Bars & Slices
- Cuisine: Estonian
Description
A shortbread base, light cream cheese filling, streaks of bright rhubarb and crumble topping makes this Estonian cake very unique and a great treat to share with a bunch as this will go far!
Ingredients
Shortbread Crumble
350 grams / 2 cups + 3 tablespoons plain flour
85 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
4 grams / 1 teaspoon baking powder
½ teaspoon sea salt
250 grams / 9 ounces butter, cold and cubed
Rhubarb Filling
600 grams / 1.3 pounds rhubarb, ends removed and chopped into 1 inch slices
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Cheesecake filling
4 large eggs, room temperature
150 grams / ¾ cup superfine/caster sugar
500 grams / 1 pound quark, room temperature
100 grams / 3.5 ounces sour cream
17 grams / 2 tablespoons plain flour
Instructions
- Greaseproof a baking tin and preheat your oven to 200C/400F.
- To make the shortbread crumble, place the flour, sugar, baking powder and salt into a bowl and stir together.
- Add in the cubed butter and rub into the flour until the mixture resembles breadcrumbs.
- Place ⅔’s of the crumble mixture into the base of the baking tin and press down evenly.
- Place in the oven and bake for 5 minutes until lightly golden on top.
- Remove and set aside.
- Place the rhubarb into a bowl and sprinkle the ground cardamom and ground cinnamon over the top, stir together and set aside.
- To make the cream cheese filling, place the eggs and sugar into a bowl, whisking to combine.
- Add in the quark, sour cream and flour to the eggs and sugar and whisk until smooth.
- Pour the cream cheese filling into your tin and lay your rhubarb slices over the top.
- Sprinkle the remaining shortbread crumble over the top.
- Place in the oven and bake for 1 hour until golden on top and only jiggly in the center of the tin.
- Remove and allow to cool and then refrigerate for 4 hours or preferably overnight.
- Remove, slice and serve.
- Dig in!
Notes
The tin you use: The tin used here was a high 20cm square tin, however, due to this being a cheesecake, the best tin to use would be a square or rectangle springform to make removing your slices much easier.
Baking the shortbread base: The original recipe does not call to bake the shortbread base, but what will result is that the cheesecake filling will make the top layer of the base slightly soggy so the recipe has been amended to ensure you avoid this.
Quark: Quark has a low fat content and isn’t commonly sold outside Europe. If you cannot readily purchase Quark one almost exact substitute would be Greek yogurt or fromage frais or a richer substitute would be mascarpone.
Creamy filling consistency: The cream filling will be thinner than usual cream cheese filling due to the quark and even when removed from the oven, the center of the cake will be quite jiggly.
Serving: You will need to allow it cool fully and then refrigerate and is definitely best served the day after it’s made.
Nutrition
- Calories: 338 calories per serve
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