Rhubarb – Banana – Cake from Tray
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g rhubarb
- 225 grams sugar
- 150 g butter
- 550 g flour
- 1 packet vanilla sugar
- 150 g low-fat quark
- 5 tablespoon milk
- 5 tablespoon oil, neutral
- 1 pinch (s) salt
- 1 lemon (s), untreated, grated zest and juice
- 1 packet baking powder
- 3 large banana (s) (approx. 750 g)
- Fat and breadcrumbs for the baking sheet
Print Recipe
Pin Recipe Instructions
- Clean and wash the rhubarb and cut diagonally into thick slices. Sprinkle 2 tablespoons of sugar over the top and let it steep a little.
- Melt 150 g butter for the crumble. Mix 250 g flour, 125 g sugar and the vanilla sugar together and knead with the butter until crumbly.
- For the base, mix the quark with the remaining sugar, milk, oil, salt and the lemon zest. Mix the remaining flour with the baking powder. Gradually add the flour to the curd mixture and knead everything into a dough.
- Grease the baking sheet and sprinkle with breadcrumbs. Preheat the oven to 200 ° C. Roll out the quark and oil dough on the baking sheet. Peel the bananas, cut into slices and drizzle with the lemon juice, drain. Spread the bananas with the rhubarb on the dough and sprinkle the crumble over the fruit. Bake on the middle rack for 35-40 minutes, then allow to cool.
- Serve with whipped cream.
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