Contents
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Ingredients
for the sprinkles
- 500 g Flour
- 1 packet Baking powder
- 250 g Butter
- 200 g Sugar
- 0,5 Vanilla pod
- 1 Egg
- 1 pinch Salt
for the quark filling
- 1 kg Curd cheese 20%
- 2 Eggs
- 0,5 Vanilla pod
- 150 g Sugar
- 1 packet Vanilla custard powder
- 1 Organic lemon (juice and zest)
also
- 350 g Rhubarb
- 2 tbsp Sugar
Instructions
- Wash the rhubarb, cut into small pieces and stir with the sugar.
- Set aside.
- Quickly work all the ingredients for the crumble with your hands into crumbs.
- Put one half of the streusel in a greased springform pan, press down on the base, pull up one edge and place in the refrigerator for 15 minutes.
- For the quark filling, stir all the ingredients with a whisk until smooth, pour into the springform pan and smooth out.
- Shake off the rhubarb.
- Distribute the rhubarb pieces on the quark mixture and cover with the remaining crumble.
- Bake in a preheated oven at 170 ° top / bottom heat for 45 - 55 minutes until golden yellow.
- After baking, open the oven door a crack and then let the cake cool down completely.
- Remove the rhubarb cake from the springform pan before serving and sprinkle with a little powdered sugar.
Nutrition
Serving: 100gCalories: 18kcalCarbohydrates: 3.8gProtein: 0.5g