John Myers
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Custard Crumble Cake with Rhubarb
The perfect custard crumble cake with rhubarb recipe with a picture and simple step-by-step instructions.
Quark-oil dough
- 125 g Quark
- 6 tbsp Oil
- 1 Cup Buttermilk
- 70 g Sugar
- 1 pinch Salt
- 300 g Flour
- 1 packet Baking powder
pudding
- 2 packet Custard for cooking
- 400 ml Milk
- 100 ml Rhubarb juice
- 400 g Sour cream
- Sugar to taste
Sprinkles
- 300 g Flour
- 100 g Sugar
- 1 tbsp Vanilla syrup
- 2 tsp Baking powder
- 1 pinch Salt
- 150 g Butter
- 2 tbsp Oil
Also
- 750 g Rhubarb
- 150 g Sugar
Farther
- 4 tbsp Melted butter
- Some sugar
- Cut the rhubarb the day before and sugar-coat it, let it stand overnight with the broth. Pour off the rhubarb and collect the juice.
- First cook the pudding according to the instructions, but only use 400 ml milk and 100 ml rhubarb juice. Let the pudding cool down a bit. Then add sour cream or creme fraiche and stir well. I take all the juice from the rhubarb and then I make up to 500 ml with milk. then stir the rhubarb into the pudding.
- Then make the sprinkles. Knead the ingredients to make crumbles and finally knead a dash of oil and briefly again.
- Grease the baking sheet and preheat the oven to 200 degrees.
- Finally prepare the oil and quark dough. Mix the quark with the oil, buttermilk, sugar and salt. Add flour and baking powder and knead everything. Possibly add a little more flour. Roll out the dough on a greased tray and prick the bottom with a fork. Brush the dough with pudding. The sprinkles are then spread over the pudding and the cake is baked at 200 degrees for about 30-40 minutes. Then drizzle the baked cake with melted butter and add sugar again.
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