Rhubarb-apple cake with cinnamon crumble

Ingredients for 8 servings:

• 300 g flour
• 3 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g quark (low-fat quark)
• 100 ml milk
• 100 ml oil, preferably sunflower oil
• 750 g rhubarb
• 750 g apples
• 200 g flour (wheat flour)
• ¼ tsp cinnamon, ground
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g butter, soft

Instructions

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

Sheet cake (my absolute favorite recipe)

For the dough: Mix flour with baking powder and place in a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer (dough hook) until you have a smooth dough. Do not knead for too long, or the dough will stick! Roll out the dough on a greased baking sheet. For the topping: Wash the rhubarb, do not peel it, and cut into pieces about 6 cm long. Wash, peel, quarter, core and cut the apples into wedges. Cover the dough in rows, alternating between 2-3 apple slices and 1-2 pieces of rhubarb. For the crumble: Sift the flour into a mixing bowl. Add the cinnamon, sugar, vanilla sugar and the softened butter and mix everything with a hand mixer (dough hook) until you have a crumble. Spread the crumble over the fruit. Then put the tray in the oven. Top/bottom heat: about 180° (preheated) Fan oven: about 160° (preheated) Baking time: about 35 minutes. After baking, let the cake cool on the baking tray.