John Myers
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Rhubarb Cake with Sprinkles
The perfect rhubarb cake with sprinkles recipe with a picture and simple step-by-step instructions.
Base = curd and oil dough
- 200 g Lowfat quark
- 300 g Flour
- 1 pinch Salt
- 75 g Sugar
- 1 Egg
- 1 Pck. Vanilla sugar
- 1 Pck. Baking powder
- 6 tbsp Milk
- 8 tbsp Canola or sunflower oil
pudding
- 400 ml Milk
- 40 g Corn starch / cornstarch
- 3 tbsp Sugar
- 0,5 Vanilla pod
Sprinkles
- 100 g Flour
- 60 g Sugar brown
- 60 g Butter
- Rhubarb approx. 7-8 sticks – depending on size
- First prepare the pudding: Mix some milk with the starch, bring the rest of the milk with the vanilla pod (scraped out pulp and the pod) to the boil and let it steep, then slowly stir in the starch milk and let it simmer gently and stir until the Pudding reaches the desired creaminess. Take it from the stove and let it cool off.
- Quark oil dough: Put the flour with the baking powder, sugar, vanilla sugar, egg, quark, milk and oil in a bowl. Knead all ingredients together. Let the dough rest.
- Preheat the oven to 180 °.
- The crumble: Knead the flour, sugar and butter until crumbly.
- Peel the rhubarb, if necessary, then cut into pieces about 4cm long and divide into pieces that are too thick.
- Prepare a springform pan (diameter 28cm) (grease if necessary), press the dough in evenly as a base, and distribute the pudding on top. Press the rhubarb sections vertically and relatively tightly into the pudding + lightly into the dough. Who would like to spread some vanilla sugar over the rhubarb. Spread the sprinkles over it.
- Put the cake in the upper third of the oven and bake at 180 ° for about 40-45 minutes.
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