Rhubarb cake with quark cream and crumble

Ingredients for 1 servings:

• 1.3 kg rhubarb
• 500 g low-fat curd cheese
• 300 g whipped cream
• 1 ½ packs vanilla pudding powder for cooking
• 1 pack of flavoring (Citro-Back) or the grated peel of a lemon
• 400 g sugar
• 350 g butter
• 450 g flour
• 4 m.-sized eggs
• 1 packet of baking powder
• n. B. Icing sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Uncomplicated sheet cake – our favorite rhubarb cake

First, wash and trim the rhubarb, and cut it into 1-2 cm long pieces. For the quark cream, mix the quark with the liquid cream, the pudding powder, the Citro-Back or lemon zest, and 75 g of sugar until smooth. For the crumble, knead 125 g of sugar, 150 g of butter (cut into pieces), and 200 g of flour using the dough hook of a hand mixer, then briefly crumble into crumbs with your hands and set aside. For the dough, first mix the remaining 250 g of flour with the baking powder. In a mixing bowl, cream together 200 g of sugar and 200 g of butter until fluffy, then gradually beat in the eggs one at a time. Finally, briefly stir in the flour mixed with the baking powder. Spread the dough evenly onto a roasting pan (approx. 32 cm x 39 cm) lined with baking paper. Spread the quark cream over the dough, arrange the rhubarb pieces over the cream, and finally sprinkle the crumble topping on top. Bake the cake in a preheated oven at approximately 150°C (convection oven) for about 45-50 minutes. Let the finished cake cool for about 2 hours and dust with powdered sugar before serving. It tastes delicious with whipped cream. Variations: This cake can also be baked with other tart fruits, such as berries, cherries, or plums.