Rhubarb and cheesecake traybake

This delicious rhubarb and cheesecake traybake combines a light, buttery cake with a creamy cheesecake layer and plenty of juicy, tart rhubarb. It’s a wonderful cake for the May bank holiday or any warm spring weekend. If you love a crumb topping, feel free to sprinkle one over the cake before baking – it makes the finished bake even more irresistible.

Ingredients for the cheesecake layer:

• 400 g full-fat or semi-fat curd cheese, finely ground three time
• 3 large egg yolks
• 70 g caster sugar
• 1 tablespoon potato starch
• 16 g vanillin sugar

All the ingredients should be at room temperature.

Place all the cheesecake ingredients into a bowl and mash them together thoroughly with the back of a large spoon until smooth and well combined. Set aside.

Additionally:

• 350 g rhubarb, cut into pieces (do not peel the rhubarb)

Ingredients for the cake:

• 125 g butter
• 150 g caster sugar
• 8 g vanillin sugar
• 2 large eggs
• 180 g plain flour
• 60 g potato starch
• 1½ teaspoons baking powder
• 90 g sour cream

All the ingredients should be at room temperature.

Beat the butter, caster sugar and vanilla sugar together until very pale and fluffy. Add the eggs one at a time, beating well after each addition until incorporated. Sift the flour, potato starch and baking powder directly into the bowl. Add the sour cream and gently fold everything together with a spatula until just combined. The batter will be quite thick.

Grease a 23 × 30 cm baking tin and line it with baking paper. Spread the sponge batter evenly over the base of the tin. Carefully spread the cheesecake mixture over the sponge layer. Arrange the rhubarb pieces evenly over the top.

Bake at 175°C for 50–60 minutes. Remove from the oven and leave to cool in the tin. Dust with icing sugar before serving, if desired.

Enjoy!