Rhubarb and cottage cheese streusel cake: a delicious mix of spicy and sweet

Rhubarb and cottage cheese streusel cake: a delicious mix of spicy and sweet

Immerse yourself in the delicious flavors of spring with this delicious rhubarb and fromage blanc streusel cake. Perfectly balancing the tartness of fresh rhubarb with the sweet, buttery crumble, this no-bake dessert is accented with a creamy, rich fromage blanc topping. Its layered texture and depth of flavor make it an exceptional treat for any dessert lover.


Why you'll love it: This cake offers a fantastic exploration of textures: from the crunchy streusel topping to the creamy fromage blanc base, each component complements the others wonderfully. The tangy rhubarb is perfectly offset by the sweetness of the streusel, creating a harmonious flavor profile that is both refreshing and satisfying.

Perfect occasion: This Rhubarb and Cottage Cheese Streusel Cake is ideal for any gathering that calls for a standout dessert. It is particularly suitable for spring and early summer events, such as garden parties, Easter celebrations or afternoon teas. Its elegant appearance and delicious flavors make it a favorite for Mother's Day brunch or simply as a weekend treat.

See also  Delicious yogurt muffins with blueberries and optional eggnog

Decorating Tips: Enhance the visual appeal of this cake by sprinkling it with powdered sugar just before serving. For a decorative touch, garnish with a few ribbons of raw rhubarb or additional fresh strawberries for added color and freshness. Consider serving each slice with a side of lightly whipped cream or a scoop of vanilla ice cream to complement the tart flavors of the rhubarb.


  • For the Streusel:
    • 190g butter
    • 130g of sugar
    • 1 egg
    • 350g flour
  • For the filling:
    • 500 g of white cheese
    • 100g of sugar
    • 200 ml whipped cream
    • 1 egg
    • 1.5 tablespoons vanilla pudding powder or cornstarch
    • vanilla dough
  • Additional:
    • 4 small stalks of rhubarb
    • Sugar and cinnamon to taste


  1. Prepare the streusel:
    • Mix butter, sugar, egg and flour in a bowl. Knead until the mixture resembles coarse crumbs. Press three-quarters into a 28cm springform pan lined with parchment paper, creating a raised edge.
  2. Prepare the filling:
    • In another bowl, whisk together the cream cheese, sugar, whipped cream, egg, vanilla pudding powder and vanilla paste until smooth.
  3. Assemble the cake:
    • Pour the cream cheese mixture into the prepared crust. Peel and chop the rhubarb, then mix it with the sugar and cinnamon and distribute it over the filling. Sprinkle with remaining streusel.
  4. Cook:
    • Preheat the oven to 180°C (356°F). Bake for about 50 minutes or until golden and set. Let cool before unmolding.
  5. Presentation suggestions:
    • Serve slightly warm or at room temperature, sprinkled with powdered sugar and accompanied by a dollop of whipped cream or a scoop of ice cream.

Storage: Store in the refrigerator and consume within 3-4 days for optimal freshness and flavor.

Treat yourself to this succulent Rhubarb and Cottage Cheese Streusel Cake, where each slice brings a burst of tangy sweetness, making it a perfect culinary homage to the vibrant tastes of the season.

Leave a Comment