John Myers
Rhubarb Cake with Sour Cream Topping
The perfect rhubarb cake with sour cream topping recipe with a picture and simple step-by-step instructions.
For the quark oil dough
- 125 g Lowfat quark
- 60 g Sugar
- 1 packet Vanilla sugar
- 70 ml Oil
- 200 g Flour
- 0,5 packet Baking powder
For covering
- 750 g Rhubarb
- 2 tbsp Sugar
For the casting
- 2 cups Sour cream
- 125 g Sugar
- 1 Vanilla sugar
- 3 Egg yolk
- 3 Protein
- 1 Pr Salt
- 1 packet Custard powder
also
- 3 tbsp Breadcrumbs
- Wash the rhubarb, clean, dry and cut into small cubes, sprinkle with the sugar and let the juice stand for 2 hours, drain and drain well.
- Put the ingredients for the quark oil dough in a bowl and knead with the dough hook of the mixer, knead briefly, roll out and place in a greased springform pan, forming a small edge. Scatter the breadcrumbs on the floor.
- Pour the drained rhubarb into the tin and distribute evenly.
- Beat egg whites with salt until stiff and set aside.
- Beat the egg yolks, sugar and vanilla sugar until lightly creamy, stir in the sour cream and pudding powder, then carefully fold in the egg white. Spread the icing on the rhubarb and bake at 175 ° C for about 1 hour.
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