Rhubarb Cheesecake Brownies

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I was really in the mood for chocolate and something fruity. Since the rhubarb season is in full swing, I decided to bake Rhubarb Cheesecake Brownies.

The brownie as you know, chocolaty and fudgy, the cheesecake makes it creamy and the rhubarb fruity. Tasted great!

I often find it hard to walk past the bright rhubarb stalks without taking some home. You can bake so many great cakes from it or just cook a delicious compote.

There are a few rhubarb recipes with on our blog already!
Rhubarb Crumble Cake
Rharbarb Sour Cream Cake
Rhubarb Cake with Vanilla Sourcream Gush
Strawberry Rhubarb Tart

And this year we will add some more!

Rhubarb Cheesecake Brownies
  • 200 g semi-bitter chocolate
  • 200 g butter
  • 160 g flour
  • 40 g cocoa powder
  • a pinch of salt
  • 4 eggs
  • 200 g sugar
  • 300 g cream cheese (full fat)
  • 60 g sugar
  • 1 egg
  • 400 g rhubarb
  • 60 g sugar
  • some vanilla
  • optional 5 raspberries (frozen)
  1. Line baking form (30 x 20 cm) with baking paper.

  2. Wash rhubarb and cut in about 1 cm pieces.

  3. Mix rhubarb, sugar, vanilla and optional raspberries in a pot and bring to boil, cover with a lid.

  4. When liquid builds up, remove the lid and leave to boil until the rhubarb is soft. Remove and leave to cool.

  5. For the Brownies; melt chocolate and butter over bain-marie.

  6. Mix flour, cocoa powder and salt in a bowl.

  7. Whisk eggs and sugar in a separate bowl until light and creamy.

  8. Mix in chocolate-butter-mix.

  9. Fold in flour-mix.

  10. Cream Cheese; Briefly stir the cream cheese.

  11. Add sugar and egg in cream cheese and stir briefly.

  12. Spread brownie batter (put 4 tbsp apart for later) into the baking pan.

  13. Place cheesecake mixture in blobs on top of brownie batter.

  14. Place rhubarb (without the liquid) in blobs on top.

  15. Place rest of brownie batter on top.

  16. Pull a wooden stick through the batter and swirl (for the marble effect).

  17. Bake in preheated oven at 170°C for about 35 minutes.

  18. Leave to cool and cut in pieces.


The raspberries only give the color in the rhubarb mixture, so not essential.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.

2 replies

Trackbacks & Pingbacks

  1. […] Brownies generally fill you up quite fast, you can’t eat much of them but they are still delicious. On the blog we also have the recipe of delicious pear brownies and rhubarb cheesecake brownies. […]

  2. […] my brownie recipes – pear brownies and rhubarb cheesecake brownies – I derived them and made these […]

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