John Myers
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Rhubarb Cake (tray)
The perfect rhubarb cake (tray) recipe with a picture and simple step-by-step instructions.
Sprinkles
- 50 g Butter
- 100 g Flour
- 60 g Sugar
- 1 packet Vanilla sugar
Quark-oil dough
- 250 g Quark lean
- 125 g Sugar
- 1 piece Egg
- 6 tbsp Milk
- 8 tbsp Oil
- 500 g Flour
- 1,5 packet Baking powder
Rhubarb pudding
- 1 kg Rhubarb
- 1 packet Custard powder
- 0,25 liter Milk
- 200 g Sugar
- The rhubarb era is over – but I still had 1 kilo of cleaned and cut rhubarb in the freezer and that’s how I came up with the idea for this cake. For the crumble, knead all the ingredients and set aside. Thaw the rhubarb and mix with the sugar. Catch the juice! For the dough, mix the flour and baking powder together. In
- With a second key, whisk the remaining ingredients together and then knead in the flour. Roll out the dough on a baking sheet lined with baking paper. Cook a vanilla pudding from the milk and 0.25 liters of rhubarb juice and the remaining ingredients. Add the well-squeezed rhubarb and spread the mixture over the dough. Spread the curry comb on it and the
- Bake the cake at 160 degrees fan-assisted (preheated) for approx. 40 minutes DONE!
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