Rhubarb cake

Ingredients for 1 servings:

• 125 g butter
• 1 bag of vanilla sugar
• 100 g sugar
• 2 large eggs
• 50 g cornstarch
• 175 g flour
• 1 tsp baking powder (slightly heaped tsp)
• 150 g butter
• 175 g sugar
• 1 bag of vanilla sugar
• 2 large eggs
• 750 g low-fat curd cheese
• 120 g cornstarch
• 2 tsp baking powder (slightly heaped tsp)
• 1,500 g rhubarb (peeled and cut into very large pieces)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

based on sponge cake and with quark

Preheat the oven to 180 degrees (top/bottom heat). Cream the butter with sugar and vanilla sugar until light and fluffy, then beat in the eggs. Mix the flour with the cornstarch and baking powder and stir well into the buttercream. Butter the deep baking tray and spread the batter into it. Place the baking tray in the oven and pre-bake the cake for 10 minutes. In the meantime, cream the butter with sugar and vanilla sugar until light and fluffy, then beat in the eggs. Then stir in the quark and then the cornstarch mixed with the baking powder. Finally, fold in the prepared rhubarb and spread this mixture evenly over the pre-baked cake, ensuring the cake is completely covered. Return the baking tray to the oven and bake the cake for about 40 minutes. After cooling, let it sit for a few hours; that’s when it tastes best!