The rhubarb and strawberry season is at its best right now. Summer, sweet and suitably pungent flavors should also be used in baking. The end result can be the most delightful cake of early summer.

Like many others, Mia Uusitalo, who lives in Lahti, loves rhubarb and strawberries. This time, while baking, however, Mia came up with something new and surprising - she came up with the idea of ​​lining strawberry cheesecake with rhubarb pieces.

Mia says she visits a lot of baking-themed sites. Several ideas have already been “seen,” but a similar cake lined with rhubarb wasn’t met, at least with a quick googlet.

The self-developed guide Mia published Kakkuviikari's quizzes! his blog.

- I try to write the recipe in such a way that any home baker would succeed in it. The ingredients are not expensive, and the cake can easily be really stylish if the rhubarb pieces can be arranged exactly on the side of the cake, Mia says.

In rhubarb, Mia feels that there is only one danger point - rhubarb breaks down easily when cooked. According to Mia's testing, rhubarb should be chilled quickly after cooking. Then maturation stops.

Mia, a mother of five, was excited about baking when she was at home with the children for years. Eventually, her beloved hobby also became a profession - today Mia works as a confectioner.

- The purpose of the blog was initially to be an electronic recipe library for myself. Nowadays, I could bake even every day for fun, too, if I had time.

Rhubarb and strawberry cheesecake

The lovely cake tastes of summer flavors, rhubarb and strawberry.

Photo: Mia Uusitalo


To the edge of the cake:

  • 500g fresh rhubarb

  • 1l water

  • 300g sugar


  • 175g Digestive biscuits

  • 50g butter

Jam for filling:

  • 400g frozen rhubarb

  • 250g sugar

  • 300g frozen strawberries


  • 5 dl whipped cream

  • 300g cream cheese

  • 2 teaspoons vanilla sugar

  • jam in its entirety

  • 1 dl sugar (to taste)

  • 10 gelatin

Garnish with fresh strawberries

Preparation Instructions

Start by cooking the jam. Bring the rhubarb, strawberries and sugar to a boil in a saucepan. Finally, pour off the excess liquid.

Then bring the rhubarb sugar broth to the boil. Wash the rhubarb and cut it lengthwise into strips with a cheese planer. Boil the strips for about two minutes and then quickly lift them to cool on top of the baking paper.

Chop the biscuits and mix them together with the melted butter.

Line the bottom of the loose bottom pan (diameter 20 cm, height 10 cm) with baking paper. Lightly spray grease spray on the edges and “glue” the rhubarb strips lengthwise to the edge of the pan.

Press the biscuit base tightly onto the bottom of the pan with a spoon. Put the pan in the refrigerator while filling.

Put the gelatin to soak. Whip the cream to a loose foam. Add the cream cheese, vanilla sugar and the chilled jam you cooked. Stir and season with sugar if necessary.

Heat 3 tablespoons of water in a saucepan and soak in the soaked, pressed gelatin. Pour the gelatin mixture as a thin strip into the mass while stirring. Carefully pour the mass into the pan and level the surface if necessary. Put the cake in the refrigerator for an hour.

Turn the rhubarb over the surface of the cake and put the cake back in the refrigerator for at least four hours.

Remove the cake from the pan. If you wish, you can make a enamel on the surface of the rhubarb with jelly sugar. Garnish the “hole” in the middle with fresh strawberries.