Ingredients

Base:

• 150 g oat cookies
• 60 g butter, melted

Filling:

• 300 g Filona Cream Cheese Nature
• 150 g low-fat quark
• 1 tsp vanilla paste
• 2 eggs
• 80 g sugar

Puree:

• 300 g rhubarb
• 1 tsp vanilla paste
• 80 g sugar

How it’s done

Springform pan needed: 18cm diameter. Number of people: 4

Preheat oven to 200 degrees. Crumble oat cookies. Place in a food processor or cookies in a plastic bag and crush with rolling pin. Mix oatcookies crumbs with melted butter and pour into a greased springform pan and press flat (using a glass bottom). Bake in oven for 7 minutes.

Meanwhile, peel rhubarb, cut into small pieces and simmer with vanilla paste and sugar for about 10 minutes until rhubarb is soft. Cool briefly
and puree.

For the filling, mix Filona Cream Cheese Nature, low-fat quark, vanilla paste, eggs and sugar with a whisk. Carefully mix cooled puree into the filling with a pastry scraper.

Pour the mixture onto the cake base and bake for about 30 minutes. Let cool well. And put in the refrigerator for 2-3 hours.