John Myers
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Rhubarb Cake with Curd Cream
The perfect rhubarb cake with curd cream recipe with a picture and simple step-by-step instructions.
rhubarb
- 700 g Rhubarb
- 100 g Sugar
crumble dough
- 350 g Flour
- 150 g Sugar
- 200 g Butter soft
- 0,5 pck. Baking powder
- 1 Egg
- 1 pinch Salt
creamy quark
- 500 g Lowfat quark
- 150 g Sugar
- 50 g Butter liquid
- 1 pck. Cream pudding powder for boiling
- 1 pck. Vanilla sugar
- 2 Eggs
rhubarb
- cut off the ends of the rhubarb and peel; cut into small pieces; mix with the sugar and let it steep for about 30 minutes. Then drain well and collect the juice. *
crumble dough
- Knead all the ingredients for the crumble dough with the dough hook of the mixer. Then crumble the dough again with your hands to crumble crumbles. Grease a springform pan (28 mm) well. 2/3 of the dough into the mold and press down. Pull up one edge . Cool for 30 min.
- Separate the eggs and beat the egg white to form the snow. Mix the pudding powder with the sugar (so there are no lumps) mix all the ingredients, except the egg whites, well with the mixer. Fold in the egg whites with a spoon.
- Preheat the oven to 200 degrees. Now distribute the cream on the dough. Place the pieces of rhubarb on the quark cream and sprinkle with the remaining sprinkles. Bake for about 60 minutes. Allow to cool in the mold.
- * the captured juice can still be used. Simply fill up with mineral water and you have a refreshing spritzer. It also tastes good with sparkling wine (:
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