in Germany

Rhubarb cake

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Ingredients for 12 servings:

  • 100 g quark
  • 4 tbsp oil
  • 4 tbsp milk
  • 80 g sugar
  • ½ pack of baking powder
  • 200 g flour
  • Custard powder, vanilla, cooked
  • 1 kg rhubarb, peeled and sliced
  • 1 egg(s)
  • 2 tbsp oil
  • 2 tbsp sugar, heaped
  • some milk
  • some flour
  • 1 pinch(s) of baking powder

Instructions

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

Mix the batter ingredients thoroughly and press into a greased springform pan. Spread the cooked and cooled pudding with a spoon, about 1 cm thick, over the batter. Place the prepared rhubarb on top and sprinkle with vanilla sugar. Then mix the coating ingredients until a smooth batter forms and spread over the rhubarb. Bake immediately (gas mark 2-3, approx. 40 minutes). This cake has absolutely no sour taste. Gooseberries can also be used instead of the rhubarb.

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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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