John Myers
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Rhubarb and Cheese Crumble
The perfect rhubarb and cheese crumble recipe with a picture and simple step-by-step instructions.
Soil and sprinkles
- 150 g Butter / margarine
- 300 g Spelled flour
- 70 g Sugar
- 80 g Erythritol
- 1 Pr Salt
Curd mass
- 500 g Quark 0.2% fat
- 200 g Sour cream
- 175 g Butter / margarine soft
- 8 tbsp Agave syrup
- 3 piece Eggs, small
- 1,5 packet Custard powder
- 3 tbsp Fruit juice (e.g. mango or orange)
- 1 Pr Salt
- Fruit topping
- 3 Rods Rhubarb
- Set the oven to 180 ° top / bottom heat. Grease a 26cm springform pan or line it with baking paper. Clean the rhubarb and cut into 5 cm long pieces.
Streusel and Boden
- Melt the butter or margarine. Mix the flour with sugar, salt and erythritol. Slowly pour in the butter and work into crumble. Use 2/3 of the mass as the base. Press down well. Refrigerate.
Cheese mass
- All ingredients should be at room temperature. Mix soft butter or margarine with agave syrup until foamy. Mix in the quark and sour cream, mix in the eggs one by one. Mix and fold in the salt and vanilla pudding powder, as well as the fruit juice. Pour the cheese mixture on the bottom. Top with rhubarb and cover with the sprinkles. Now bake for about 1 hour. The cake is still very soft after baking, it only becomes firmer when it cools down.
- The cake can also be baked with gooseberries or currants. I used 3 small eggs from bantams that I trust. The sour cream makes the cake nice and creamy. The Steusel give way from the second day.
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