John Myers
Rhubarb Cake with Mascarpone
The perfect rhubarb cake with mascarpone recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Cold butter
- 150 g Sugar
- 1 Egg
- 300 g Flour
- 1 packet Vanilla sugar
- For the filling:
- 750 g Fresh rhubarb
- 500 g Mascarpone
- 250 g Curd cheese 20%
- 2 Eggs
- 300 g Sugar
- 2 packet Vanilla pudding
- Clean the rhubarb, cut into small pieces and place in a bowl. Remove two tablespoons of the 300 grams of sugar and sprinkle over the pieces of rhubarb.
- Make a shortcrust pastry from cold butter, sugar, vanilla sugar, flour and the egg. Shape the dough into a ball, wrap in foil and place in the refrigerator for 30 minutes.
- Mix the quark, mascarpone and sugar together well in a bowl. Add the eggs and stir in. Finally stir in the vanilla pudding. Add the rhubarb pieces to the mixture and fold in.
- Pour the cooled dough into the prepared springform pan, roll it out on the base and pull up an approx. 4 cm high edge. Pour the mascarpone quark mixture into the mold and smooth it out.
- Place the cake in the oven preheated to 160 degrees upper and lower heat and bake for about 70 minutes. After baking, turn off the oven and let the cake cool for about 45 minutes with the oven door half open. Now take the cake out of the oven and let it cool down in the tin.
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