John Myers
Rhubarb Cake with Quark Cream and Sprinkles
The perfect rhubarb cake with quark cream and sprinkles recipe with a picture and simple step-by-step instructions.
- 1,3 kg Rhubarb
- 500 g Lowfat quark
- 300 g Whipped cream
- 1,5 packet Vanilla flavored cooking pudding powder
- Bio lemon zest
- 400 g Sugar
- 350 g Butter
- 450 g Flour
- 4 piece Eggs
- 1 packet Baking powder
- 1 pinch Sea-Salt
- 1 pinch Cinnamon sticks
- 100 g Almond semolina
- Wash and peel the rhubarb and cut into 1 to 2 cm long pieces. Sprinkle with 20 g of sugar so that the water escapes from the vegetables. For the quark cream, stir the quark with the liquid cream, the pudding powder, lemon zest and 50 g sugar until smooth. For the crumble, knead 125 g sugar, 150 g butter in small pieces and 200 g flour and crumble with your hands.
- For the dough, mix the remaining flour (250 g) well with the baking powder. In a mixing bowl, stir 200 g sugar and 200 g butter until foamy and stir in the eggs one by one. Finally stir in the flour mixed with the baking powder. Spread the dough evenly on a baking sheet lined with baking paper. Spread the quark cream on the dough and sprinkle the rhubarb pieces. Finally, put the crumble on top.
- Bake the cake in a preheated oven at 150 ° C for about 50 minutes, then leave to cool for 2 hours. If necessary, powdered sugar can be sprinkled on it before serving.
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