Vegan Rhubarb Crumble Cheesecake | Simple Recipe | Zucker&Jagdwurst

Ingredients

• For the dough:
• 425 g (3.5 cups) wheat flour type 405
• 120 g (0.5 cup) sugar
• 8 g (1.5 tsp) baking powder
• 8 g (1.5 tsp) vanilla sugar
• 1 pinch of salt
• 250 g (2.25 sticks) vegan margarine
• For the vegan curd layer:
• 150 g (1.33 sticks) vegan margarine
• 74 g (2.66 oz) vanilla pudding powder
• 100 ml (0.5 cup) plant-based milk
• 800 g (28.25 oz) plant-based skyr
• 50 g (0.25 cup) sugar
• Also:
• 500 g (17.66 oz) rhubarb
• vegan margarine for greasing