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Rhubarb crumble cake on quark-oil dough

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Ingredients for 1 servings:

  • 150 g quark (low-fat quark)
  • 75 g sugar
  • 1 egg(s)
  • 1 pinch of salt
  • 6 tbsp oil
  • 3 tsp baking powder
  • 270 g flour
  • 1 tbsp vanilla sugar
  • Flour, for rolling out
  • 800 g rhubarb
  • 80 g butter
  • 125 g flour
  • 125 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the rhubarb, cut into pieces about 5 cm long, sprinkle with sugar and set aside. Using a hand mixer, mix the quark with the egg, sugar, salt, and oil. Sift the flour with the baking powder. Stir in half of the flour on the lowest setting, then knead in the other half with the dough hook until a smooth dough forms. Form into a ball and let rest in cling film for about 10 minutes. Then roll out on a lightly floured surface. Place the dough on a baking sheet and cover with the rhubarb. Knead the crumble and place it on the cake. Bake in the oven at 200 degrees Celsius for 30 minutes.

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Written by John Myers

Professional Chef with 29 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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