This tart Rhubarb Cheesecake Crumble is perfect for relaxing afternoons with a cup of tea
I have a number of Le Creuset Bakeware pieces in my kitchen. The tins are non-stick, well made, and heavy duty so they don’t warp. Each piece features Le Creuset's signature bright orange, heat-resistant silicone inserts for added grip. This particular tin is generously sized and as well as the perfect size for cakes, slices, and brownies. It’s also deep enough for pasta bakes. Who doesn’t love a versatile kitchen item? While this has Le Creuset's premium non-stick coating that is hard-wearing, if you want to prolong its life, I'd recommend hand washing and using silicone tools only to avoid premature wearing or avoidable damage.
A few months ago, Edd Kimber, the first winner of the Great British Bake-Off, released a new cookbook called One Tin Bakes. Each recipe was designed to be baked in a 13 x 9 inch and 2 inch deep cake tin, exactly the same dimensions as this 33 x 23cm Le Creuset Toughened Non-Stick Rectangular Cake Tin. So with this in mind, I decided to adapt one of the recipes from the book to put this tin to the test.
Here’s the recipe for you which makes 16-24 squares. For all my recipes I use a 250ml cup and a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Rhubarb Cheesecake Crumble Squares
Adapted from the Raspberry Cheesecake Streusel Bars recipe from One Tin Bakes by Edd Kimber
Ingredients
Crumble
- 225g unsalted butter, melted, plus extra for greasing
- 350g plain flour
- 200g caster sugar
- ¼ tsp fine sea salt
- 5 tbs rolled oats
- 1 tbs raw sugar
- ¼ tsp ground cinnamon
Cheesecake
- 500g cream cheese, at room temperature
- ⅓ cup Greek yoghurt, at room temperature
- 200g caster (superfine) sugar
- 2 tbs plain flour
- 2 teaspoons vanilla bean paste
- 2 large eggs
Rhubarb Topping
- 1 bunch rhubarb, washed, trimmed and cut into 5 cm lengths
- 3 tablespoons caster sugar mixed with 1 tsp finely grated orange rind
Method
1. Preheat the oven to 180°C. Lightly grease a 33 x 23cm cake tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.
2. For the crumble, mix flour, sugar and salt in a large mixing bowl. Gradually drizzle in the melted butter, stirring with a fork to combine until the mixture has formed clumps, then tip about two-thirds of the mixture into the prepared tin and spread out evenly. Use a glass to compact it into a flat layer. Dock all over with a fork and then freeze for 10 minutes. Mix the remaining crumble with the oats, raw sugar and cinnamon then refrigerate until needed.
3. Bake the base for 10-15 minutes, or until just starting to brown, then remove and set aside to cool.
4. To make the cheesecake, place all the ingredients into a large bowl and mix together until smooth and evenly combined. Pour the cheesecake mix evenly over the base. For the filling, arrange the rhubarb pieces decoratively over the cheesecake and then sprinkle with the caster sugar mixture. Strew the reserved crumble evenly over the top then bake for 50 - 60 minutes or until the crumble is lightly browned and the rhubarb is cooked through.
5. Leave to cool in the tin for an hour, then refrigerate for at least 4 hours before cutting into squares to serve. Bring to room temperature before serving. The squares can be store within a sealed container in the refrigerator for up to 4 days.
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