Rhubarb Oatmeal Cheesecakes

These cheesecakes can also be made from regular wheat flour. I prepared these interesting and tasty cheesecakes to cut down on the huge amount of rhubarb that I had accumulated in the refrigerator. I found the recipe on the Internet. Oatmeal makes the dough very soft and pliable. The cheesecakes turn out to be very filling — one such cheesecake will replace a full breakfast.
cook time: 30 min
Hazel Farrow
Rhubarb Oatmeal Cheesecakes

Nutrition Facts (per serving)

229
Calories
10g
Fat
22g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) 2 g
Eggs (large) 2 pc
Honey (liquid) 4 tbsp
Raisin (light) 25 g
Vegetable oil 2 tbsp
Cottage cheese 500 g
Rhubarb 120 g
Oat flour 130 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare oatmeal cheesecakes with rhubarb and raisins, we will need: oatmeal, liquid honey, large eggs, rhubarb, light raisins, vegetable oil for frying and salt.

Step 2

Step 2
Wash the rhubarb, peel and cut into small cubes.

Step 3

Step 3
Wash and dry the raisins.

Step 4

Step 4
Combine cottage cheese with honey and salt and stir until smooth.

Step 5

Step 5
Beat the eggs with a whisk until smooth.

Step 6

Step 6
Add beaten eggs, oatmeal, rhubarb and raisins to the cottage cheese.

Step 7

Step 7
Mix the mixture well and leave for 15 minutes.

Step 8

Step 8
Form a small cheesecake from the curd mass and roll it in oatmeal.

Step 9

Step 9
Form the rest of the cheesecakes in the same way.

Step 10

Step 10
Heat vegetable oil in a frying pan and fry the cheesecakes on both sides until golden brown.

Step 11

Step 11
Serve the finished cheesecakes warm with sour cream, condensed milk or fruit sauces. It will be delicious with strawberry jam. It goes great with rhubarb. Bon appetit!

Additional rubrics

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