Strawberry – Rhubarb – Crumble Cake

Summary

Ingredients

For the dough:

• 160 g low-fat quark
• 80 g suar
• 8 tablespoon milk
• 12 tablespoon vegetable oil
• 1 pinch (s) salt
• 300 grams flour
• 1 packet baking powder
• Grease for the tin
• Flour for the baking sheet

For covering:

• 5 rods rhubarb
• 150 g strawberries
• Breadcrumbs or nuts, ground

For the sprinkles:

• 100 g butter
• 120 g suar
• 0.5 ½ pack vanilla sugar
• 200 g flour
• 0.5 teaspoon ½ cinnamon
• possibly flaked almonds

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Instructions

1. Mix the quark, sugar, milk, oil and salt well. Mix the flour and baking powder and stir in. Peel the rhubarb and cut into small pieces. Wash and quarter the strawberries.
2. Roll out the dough on a greased and floured baking sheet. Prick with a fork and sprinkle with breadcrumbs (or ground nuts). Spread the rhubarb and strawberries on the dough.
3. Make a crumble dough from butter, sugar, cinnamon, vanilla sugar and flour and spread over the fruit. If you like, you can also sprinkle flaked almonds on top. Bake the cake in a preheated oven at 180 ° C for about 30 - 40 minutes.
4. This fruity, fresh cake tastes a little better warm than cold. You can also make the cake with a shortcrust pastry base.