John Myers
Baking: Crumbled Rhubarb Curd Cake
The perfect baking: crumbled rhubarb curd cake recipe with a picture and simple step-by-step instructions.
- 500 g Quark double cream
- 3 tablespoon Sugar
- 1 tablespoon Food starch
- 1 piece Egg
- 20 ml Lemon juice
- 200 g Rhubarb fresh – unfortunately didn’t have any more
- 80 g Flour
- 60 g Butter
- 60 g Sugar
- 3 piece Eggs separated
- 1 teaspoon Baking powder
- 1 pinch Salt
- Fat and breadcrumbs for the mold
- Clean the rhubarb, cut into small pieces and scald with boiling water. Blanch for three minutes. Pour off the water.
- Mix quark with lemon juice, sugar, egg and cornstarch.
- Grease and crumble a cake tin (26 cm). Now first fill in the quark mixture and distribute the rhubarb pieces on top.
- Beat egg whites with salt to stiff snow. Mix butter with sugar and egg yolk until foamy, add flour, baking powder and egg white and fold in with a whisk.
- Using a large spoon, spread the batter over the rhubarb.
- Preheat the pipe to 180 degrees and slowly bake the cake for about 45 minutes.
- Cool down a little and then turn out onto a cake plate.
- Actually I wanted to decorate the cake, because with the “sprinkles” from the breadcrumbs it looks a bit funny. But I didn’t get to it because it was gone faster than I could see.
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