This homemade Cottage Cheese Cake recipe features a moist and tangy crump, perfectly paired with tart fruits like rhubarb, apricot or plums.
Baked in a springform pan, this easy cake recipe is best baked in the Spring, when rhubarb is in season.
Serve a slice of cake with a scoop of vanilla or strawberry ice cream or dollop of whipped cream.
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Cottage Cheese Cake with Rhubarb
Cottage Cheese Cake has Central and Eastern European origins — especially in Germany (Quarkkuchen), Poland (Sernik z rabarbarem), and Ukraine where dairy-based desserts are deeply rooted in rural cuisine.
The use of cottage cheese or farmer’s cheese (or quark, its European cousin) reflects a centuries-old tradition of using up surplus dairy and eggs in rustic baking.
The tartness of rhubarb pairs perfectly with the sweet and tangy cottage cheese cake crumb. We like to bake this recipe in the Spring, when the bright red stalks are in season at our local farmers market. Serve at celebrations in April and May like Easter or Mother’s Day.
You can serve slices of this cake cold out of the fridge or at room temperature, with a dollop of sour cream, whipped cream, or ice cream like vanilla or strawberry.
Rhubarb Cottage Cheese Cake
Equipment
- 9 inch circular cake pan
- measuring cups
- measuring spoons
- saucepan
- Mixing bowls
- whisk
Ingredients
- 120 g Unsalted Butter
- 180 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 3 Eggs
- 2 cups Cottage Cheese
- 3/4 cups White Sugar plus 2 tbsp
- 1/2 cup Honey
- 800 g Rhubarb chopped
Instructions
- Preheat oven to 400 F. Line a 9-inch cake pan or springform pan with parchment paper.
- In a small saucepan, melt the butter over medium heat.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together eggs, cottage cheese, 3/4 cup white sugar and honey until combined.
- Begin to whisk the wet ingredients into the flour mixture and just before it looks combined add the melted butter and whisk until a smooth mixture is achieved.
- Pour the batter in the prepared cake pan then top with rhubarb. Sprinkle with remaining 2 tbsp sugar.
- Bake until the cake is dark brown on top, shiny and is no longer wobbly in the centre, 70-80 minutes. The cake should appear puffed around the edges and spring back when pressed.
- Let cool on a rack before slicing.
Nutrition
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