Rhubarb Cake

5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Rest Time 30 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 12 people
Calories 203 kcal


For the shortcrust pastry base

  • 300 g Flour
  • 150 g Butter
  • 100 g Sugar
  • 1 Egg
  • 1 Mssp. Baking powder
  • 1 pinch Salt

For the filling

  • 65 g Butter
  • 150 g Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla paste or sugar
  • 60 g Custard powder
  • 0,5 Grated organic lemon peel
  • 500 g Quark


  • 800 g Fresh rhubarb


  • Fat and crumbs for the mold


  • Knead the ingredients for the shortcrust pastry well, wrap in cling film and let rest in the refrigerator for 15 minutes.
  • Grease and crumble a size 32 pan, set aside.
  • In the meantime, wash and clean the rhubarb, cutting off the top and bottom - I don't pull it off - and then cut it into pieces about 2 cm in size.
  • Roll out the shortcrust pastry on a floured work surface and place in the mold, pulling up a small edge.
  • For the filling, stir together the butter, sugar, eggs, vanilla paste and lemon zest until creamy. Add the quark with the pudding powder and stir in. Spread the quark mixture on the dough and smooth it out. Spread the rhubarb pieces over it. Bake the cake at 175 ° C for about 50-60 minutes.
  • Let the finished cake cool in the tin for 15 minutes, then carefully place on a wire rack and let cool down completely.
  • Tip 7: if you want to give your cake a bit of shine, heat up some apricot jam and coat the still warm cake with it.


Serving: 100gCalories: 203kcalCarbohydrates: 25.8gProtein: 4.9gFat: 8.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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