Rhubarb Curd Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 10 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g rhubarb
- 2 tablespoon sugar
For the shortcrust pastry:
- 350 g flour
- 150 grams sugar
- 1 packet vanilla sugar
- 150 g butter, room temperature
- 2 egg (s)
- 1 pinch (s) salt
For the filling:
- 250 ml cream
- 500 g low-fat quark
- 100 g suar
- 2 egg (s)
- 40 g cornstarch
- 1 packet vanilla sugar
- 1 tablespoon lemon juice
For the sprinkles:
- 150 grams flour
- 100 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- some fat for the shape
- some flour for the work surface
Print Recipe
Pin Recipe Instructions
- Wash the rhubarb and cut into pieces approx. 1 cm wide. Mix with the sugar in a bowl and let steep for about 30 minutes.
- In the meantime, put the ingredients for the shortcrust pastry in a bowl and knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Shape the shortcrust pastry into a ball and wrap it in cling film and put it in the refrigerator for about 15 minutes.
- For the filling, stir all ingredients into a smooth mass and set aside. Then put the rhubarb in a sieve and let the liquid drain off, if necessary dab off the remaining moisture with kitchen paper.
- For the crumble, knead all the ingredients in a bowl with your hands and set aside. Preheat the oven to 170 ° C (fan oven) and grease a 26 or 28 springform pan.
- Take the shortcrust pastry out of the fridge and knead it with your hands until it is soft. Dust the work surface with a little flour. Then roll out the dough to a diameter of approx. 36 - 38 cm.
- Rub the surface of the rolled out dough a little with flour, fold the dough in, place it in the springform pan and line the mold with it. Form a 3 - 4 cm high border.
- Pour the filling onto the shortcrust pastry and distribute the rhubarb evenly on top. Crumble the crumble and spread on the rhubarb.
- Bake at 170 ° C for approx. 55 - 60 minutes. Let the cake cool and remove it from the mold. The cake tastes best when it has been stored in the refrigerator overnight.
- Depending on the season, the recipe can also be used for other types of fruit. I recommend plums, plums, gooseberries or apples.
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