Rhubarb Cake with Quark Cream and Sprinkles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- First wash and clean the rhubarb and cut into 1 - 2 cm long pieces.
- 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.
- 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.
- 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.
- 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.
- Bake the cake in a preheated oven at around 150 ° C for around 45 - 50 minutes.
- Let the finished cake cool for about 2 hours and dust with powdered sugar before serving.
- Whipped cream tastes good with it.
- Variants: You can also bake this cake with other sour fruit, e.g. with berries, cherries or plums.
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