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estonian rabarbi kohupiimakook-estonian rhubarb crumble cheesecake

Estonian Rhubarb Crumble Cheesecake

  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 16
  • Category: Cakes, Bars & Slices
  • Cuisine: Estonian


A shortbread base, light cream cheese filling, streaks of bright rhubarb and crumble topping makes this Estonian Rhubarb Crumble Cheesecake very unique and a great treat to share with a bunch as this will go far!


Shortbread crumble
350 grams / 2 cups + 3 tablespoons plain flour
85 grams / 1/3 cup + 1 tablespoon superfine/caster sugar
4 grams / 1 teaspoon baking powder
1/2 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 / 3/4 cup superfine/caster sugar
500 grams / 1 pound quark, room temperature
100 grams / 3.5 ounces sour cream
17 grams / 2 tablespoons plain flour


Shortbread crumble

  1. Greaseproof a baking tin and preheat your oven to 200C/400F.
  2. To make the shortbread crumble, place the flour, sugar, baking powder and salt into a bowl and stir together.
  3. Add in the cubed butter and rub into the flour until the mixture resembles breadcrumbs.
  4. Place 2/3’s of the crumble mixture into the base of the baking tin and press down evenly.
  5. Place in the oven and bake for 5 minutes until lightly golden on top.
  6. Remove and set aside.

Rhubarb filling

  1. Place the rhubarb into a bowl and sprinkle the ground cardamom and ground cinnamon over the top, stir together and set aside.

Cheesecake filling

  1. Place the eggs and sugar into a bowl, whisking to combine.
  2. Add in the quark, sour cream and flour to the eggs and sugar and whisk until smooth.
  3. Pour the cream cheese filling into your tin and lay your rhubarb slices over the top.
  4. Sprinkle the remaining shortbread crumble over the top.
  5. Place in the oven and bake for 1 hour until golden on top and only jiggly in the center of the tin.
  6. Remove and allow to cool and then refrigerate for 4 hours or preferably overnight.
  7. Remove, slice and serve.
  8. Dig in!


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.

Adapted from


  • Calories: 338 calories per serve

Keywords: cheesecake, rhubarb cake, estonian cake, streusel cake