Rhubarb cheesecake filo tarts

Tissue-thin layers of filo pastry encase mouth-watering rhubarb in light, golden parcels

Rhubarb Cheesecake

by Liz O'Keefe |
Updated on

Rhubarb brings a sharpness to these cheesecake filo tarts; the perfect snack for sunny days. British rhubarb season begins in April right through to June, with most varieties harvested in spring. This recipe is both quick and easy to make, utilising a versatile crop to elevate a delicious treat.

How to make rhubarb cheesecake filo tarts

Makes 12

2 tbsp butter, melted, plus extra for greasing

6 sheets filo pastry

160g cream cheese

160g condensed milk

juice of 1 lemon

250g rhubarb, trimmed and chopped

icing sugar, for dusting

12-hole muffin tray

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the muffin tray. Cut the filo sheets into 4 squares, then brush both sides of the squares with melted butter. Line each muffin hole with 2 pieces of filo pastry turning the pastry 90 degrees so that 8 corners poke out of the top.

In a jug, whisk together the cream cheese, condensed milk, lemon juice and half the rhubarb. Fill the pastry cases with the mixture, then divide the remaining rhubarb pieces between the cases. Bake for 10-15 mins until golden. Allow to cool in the tin, then remove and place on a plate. Dust with icing sugar, and serve.

Try our other spring recipe for rhubarb now!

A rhubarb and almond topping adds richness to this spring bake

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