Rhubarb Cheesecake

Ingredients:

For the crust:

7 tbsp vegan butter

1/3 cane sugar

2 1/2 cups spelt flour

1 tsp baking powder

5 tbsp almond milk

3 tbsp water

For the filling:

3 large stalks fresh rhubarb

1/4 cup raspberries, fresh or frozen

3.5 tbsp vegan butter

2 cups vegan quark 

3/4 cup almond milk

1 package vanilla pudding mix

1 tbsp cornstarch

Juice from 1/2 lemon

Pinch of turmeric for color

For topping:

1 tbsp chopped pistachios

2 tbsp slivered almonds

Method:

For the filling:

Slice rhubarb into long, thin slices. 

Combine rhubarb, raspberries and lemon in a small saucepan over low heat. Stir and let simmer on low for 1 hour. Set aside.

Preheat the oven to 350 F.

In a medium sized bowl, combine all other ingredients for filling and mix thoroughly with a hand mixer until smooth. 

For crust:

In a small saucepan, melt the vegan butter on low heat. Add sugar and stir to dissolve. Combine with all other ingredients in a mixing bowl.

Press dough evenly into a springform or regular tart or pie pan.

Pour cheesecake filling into pan and spread evenly. Top with rhubarb layer and bake for 30 minutes. 

Let cool and serve with crushed pistachios and slivered almonds. 

Get the original recipe by @eatthisorg in German here.