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Rhubarb Curd Cake

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Rhubarb Curd Cake

The perfect rhubarb curd cake recipe with a picture and simple step-by-step instructions.

  • 400 g Fresh rhubarb
  • 125 g Sugar
  • 1 Pc. Vanilla pod
  • 3 Pc. Egg
  • 60 g Semolina
  • 2 tsp Baking powder
  • 500 g Lowfat quark
  1. Scrape out the pulp of a vanilla pod and beat it with the eggs and sugar until frothy
  2. Stir in the quark
  3. Mix the semolina and baking powder and stir well with the mixture
  4. Clean the rhubarb and cut into slices about 1/2 cm thick and fold in
  5. Fill into a cake tin and bake at 180 degrees top and bottom heat on the middle rack for about 40 minutes – let cool down
Dinner
European
rhubarb curd cake

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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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