Quark – Rhubarb – Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter or mararine
- 1 packet vanilla sugar
- 125 g suar
- 2 egg (s)
- 50 g cornstarch
- 175 g flour
- 1 teaspoon, leveled baking powder
For covering:
- 1 kg rhubarb
- 150 g butter
- 200 g suar
- 2 packs vanilla sugar
- 2 egg (s)
- 750 g quark
- 125 g cornstarch
- 2 teaspoons, leveled baking powder
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- For the dough, stir the butter or margarine until foamy and add the vanilla sugar. Alternately stir in sugar, eggs and a mixture of cornstarch, flour and baking powder. Spread the dough on a greased baking sheet.
- Bake in a preheated oven at 180 ° C for about 15 minutes.
- In the meantime, clean the rhubarb for the topping and cut into small pieces. Mix the fat, sugar, vanilla sugar and eggs until frothy. First mix in the quark, then a mixture of cornstarch and baking powder and finally the rhubarb. Spread the topping on the dough plate and finish baking the cake in about 70-80 minutes at the same heat.
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