Rhubarb & Custard Baked Cheesecake with Strawberries
“It’s yellow!” Monsieur Antoine’s reaction took me quite by surprise as this cheesecake appeared from the oven. He didn’t get it.
In Britain we grew up not just with rhubarb; it was RHUBARB AND CUSTARD! As the family loves classic cheesecakes, I wanted to experiment this time and take a more rhubarb-and-custard approach to cheesecake that goes so well together. And as it’s World Baking Day on 17 May, what better excuse to bake something a bit different? I decorated it with rhubarb chips but if I had more time, I would have ideally added a few rhubarb and poppy macarons too from Teatime in Paris!
You could say this is a Franglais style cheesecake: its French side is the sablé Breton-style base, while the rhubarb and custard (achieved with adding vanilla and a couple of egg yolks) is rather British. As we’re approaching the Brexit Referendum next month and I can’t even vote with my British passport (I’ve been living in France apparently too long!), this cheesecake sums me up. So what does that make me? Fre-tish?
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