John Myers
Contents
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Ingredients
Dough:
- 60 g Cane sugar
- 160 g Wholemeal spelt flour
- 75 g Butter
- 1 tsp Baking powder
- 1 Egg
Creamy quark:
- 500 g Low fat quark
- 150 g Yogurt
- 1 packet Custard powder
- 1 tbsp Lemon juice
- 50 g Cane sugar
Covering:
- 350 g Fresh rhubarb
Instructions
- Knead the dough ingredients into a smooth dough, shape into a ball and place in the refrigerator for 30 minutes. Then roll out the dough and then place in a springform pan lined with baking paper and form an edge.
- For the quark cream, mix all the ingredients together well and spread them on the dough.
- Clean, wash and peel the rhubarb, then distribute in small pieces on the quark cream. Bake the cake at 200 ° C for about 45 minutes.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 17.8gProtein: 6.8gFat: 5.1g
