Rhubarb Cake with Quark Vanilla Cream and Sprinkles

Summary

Prep Time	25 mins
Cook Time	50 mins
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

600 g rhubarb, unpeeled

For the dough:

For the cream:

250 g quark, 20%
1 cup cream
1 packet vanilla pudding powder
50 grams sugar

For the sprinkles:

150 grams flour
75 grams sugar
115 g butter, soft

Rhubarb Cake with Quark Vanilla Cream and Sprinkles

Instructions

Peel the rhubarb and cut into small pieces. Grease a 26 springform pan well.
Make a batter from flour, sugar, vanilla sugar, almonds, egg and butter, roll out and place in the springform pan.
For the quark cream, mix the quark, cream, sugar and vanilla pudding powder until it becomes a creamy mixture. Put these on the bottom in the springform pan and spread the rhubarb pieces on top.
For the crumble, knead the flour, sugar and butter into a crumbly mass. Spread the crumble mixture on the rhubarb so that it is well covered.
Bake in the preheated oven at 160 ° C for approx. 40 - 50 minutes. Let cool in the springform pan. Dust with powdered sugar or serve with whipped cream, depending on your taste.

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