Rhubarb Cake with Quark Cream and Sprinkles

Summary

Ingredients

• 1.3 kg rhubarb
• 500 g low-fat quark
• 300 g whipped cream
• 1 ½ pack vanilla pudding powder for cooking
• 1 packet aroma (Citro-Back) or the grated zest a lemon
• 400 g suar
• 350 g butter
• 450 g flour
• 4 medium egg (s)
• 1 packet baking powder
• Icing sugar for dusting

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Instructions

1. First wash and clean the rhubarb and cut into 1 - 2 cm long pieces.
2. For the quark cream, stir the quark with the liquid cream, the pudding powder, the Citro-Bake or the lemon peel and 75 g sugar until smooth.
3. For the crumble, knead 125 g sugar, 150 g butter in flakes and 200 g flour with the dough hook of the hand mixer, then briefly crumble into crumble with your hands and set aside.
4. For the dough, first mix the remaining flour (250 g) with the baking powder. In a mixing bowl, stir 200 g sugar and 200 g butter until foamy and stir in the eggs one by one. Finally, briefly stir in the flour mixed with the baking powder.
5. Spread the dough evenly on a baking pan lined with baking paper (approx. 32 cm x 39 cm). Spread the quark cream on the dough, distribute the rhubarb pieces on the cream and finally sprinkle the crumble on top.
6. Bake the cake in a preheated oven at around 150 ° C for around 45 - 50 minutes.
7. Let the finished cake cool for about 2 hours and dust with powdered sugar before serving.
8. Whipped cream tastes good with it.
9. Variants: You can also bake this cake with other sour fruit, e.g. with berries, cherries or plums.