Recently, The Daily Bonnet released some very important news that Mennonites throughout Canada have been anxiously waiting to hear. The verdict is in, and Prime Minister Justin Trudeau will be legalizing Rhubarb Platz. Read the full update here. The article cited, “Health advocates suggest that rhubarb platz is far from harmless and, for some, can be a gateway to other vices.” I was a bit curious as to what that meant so I figured this was a great time to experiment. I quickly found my way to the best stuff (aka cheesecake) and have incorporated it into the platz. You have got to try it, it’s the best of the best.. and this is about to be completely legal guys, don’t judge me.
If you are a little lost at this point you probably do not live in a Mennonite community, or even Canada. My hometown Steinbach, Manitoba, is a Mennonite community. The Mennonite’s are famous for a number of things, many of which are a lot of fun to joke about. The Daily Bonnet does just that, and everyone loves it. Rhubarb Platz is by far one of their most famous and delicious desserts. I’m not always a fan of Mennonite food, but this one takes the cake (pun intended). So, if you have some rhubarb on hand or know of someone who does, there is no better way to use it. Even better, if you are a cheesecake lover, then you will pretty much faint when you try this piece of heaven..
Remember, it’s going to be legal, no guilt okay?
Oh, and you’re going to need 2 cheesecake pans. I use these ones. They are my favorite and are selling for a really great price at the moment:
What famous dish did you grow up with? What is unique about your hometown? Let us know in the comments, and enjoy this Mennonite classic gone wild!
- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
- Serves: 12 servings
- Yield: 1 9x16 cake or 2 small round cakes
- 2 c flour
- 2 c white sugar
- 1 c cold butter
- 2 c chopped rhubarb
- 1 dash sugar
- 1 1/4 c flour
- 1 tbsp. baking powder
- 1/2 c white sugar
- 1/2 c cold butter
- 1 c milk
- 1 L egg
- 1 tbsp. vanilla
- 3 pkg cream cheese (room temperature)
- 1 1/2 c whipping cream/full fat cream
- 2 c icing sugar
- 1 tbsp. vanilla
- Combine flour and sugar in a bowl or food processor and cut in cold butter. Pulse processor or mix and cut butter until you have fine crumbs. Press into greased 9x16 pan or 2 cheesecake pans.
- Add a layer of rhubarb to the crumb base and sprinkle with approximately half a cup of sugar.
- In a large bowl or food processor, combine flour, sugar and baking powder. Cut in cold butter or pulse until you have fine crumbs.
- In a separate bowl, stir egg, milk and vanilla together. Add to crumb mixture and mix.
- Spoon batter onto rhubarb and spread out evenly.
- Bake @ 350 F for 45 minutes.
- While the platz is baking, get your mixer out and whip cream cheese. Slowly add cream until smooth and then incorporate your icing sugar and vanilla.
- After platz is baked, cool to room temperature. Spread cheesecake onto platz and refrigerate overnight.
- Invite your friends and family over, and assure them, it's almost legal.