- 75 g butter
- 175 g crushed digestive biscuits
- 100 g chopped almonds
- 500 g Castello Pineapple cream cheese
- 200 ml crème fraiche
- 2 eggs
- 100 g sugar
- Long rhubarb stalks
- Approx. 50 g cane sugar
Finely chop biscuits and almonds in a food processor or chopper. Melt the butter and stir together with chopped almonds and biscuits. Line an approx. 20x30 cm roasting pan with baking paper. Press the mixture firmly so that it covers the entire base of the lined roasting pan.
Beat the cream cheese, crème fraiche, eggs and sugar until thoroughly mixed. Pour the cheese mixture into the baking pan and place the cleaned rhubarb stalks on top. Halve the thickest rhubarb stalks length-wise. Sprinkle with cane sugar.
Bake for about 1 hour at 150°C. Allow the cake to cool completely and serve very cold.