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Rhubarb cake from the tray with almond crust

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Ingredients for 1 servings:

  • 1 kg rhubarb
  • 300 g flour
  • 1 packet of baking powder
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 100 g almonds, ground
  • 200 ml milk
  • 2 m.-sized eggs
  • 80 g quark
  • 100 ml oil
  • 50 g almond flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Line a baking sheet with parchment paper. Preheat the oven to 175°C (top/bottom heat). Wash the rhubarb and cut it into 1 cm pieces. Mix the flour, baking powder, sugar, vanilla sugar, and ground almonds with a spoon. Add the milk, eggs, quark, and oil and mix everything with a spatula, stirring gently. Distribute the rhubarb pieces over the dough and finally sprinkle the flaked almonds on top. Bake the cake on the middle rack of the oven for about 45 minutes. Tip: You can also make this cake with butter crumbles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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