John Myers
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Rhubarb Sheet Cake
The perfect rhubarb sheet cake recipe with a picture and simple step-by-step instructions.
For the ground
- 200 g Butter
- 200 g Sugar
- 4 Eggs
- 250 g Spelled flour 630
- 1 packet Baking powder
- 1 Pr Salt
For the quark topping
- 500 g Lowfat quark
- 300 g Cream
- 1 Organic Lemon zest
- 75 g Sugar
- 2 packet Cream pudding powder
For the sprinkles
- 125 g Sugar
- 200 g Flour
- 150 g Butter
also
- 1 kg Rhubarb
- 2 tbsp Sugar
- Fat and crumbs or parchment paper for the form
- Powdered sugar
- Clean the rhubarb, peel it off if necessary and cut into 1-2 cm long pieces, sprinkle with the sugar and let it steep for 2-3 hours.
- For the crumble, knead the butter, sugar and flour with the dough hook of the hand mixer (you may need to rework with your hands) and chill.
- For the batter, stir together the butter and sugar until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and stir in briefly. Put the dough in the prepared pan (drip pan or a rectangular baking pan … mine is 25×37 cm) and smooth it out.
- Mix the quark, cream, pudding powder, grated lemon zest and sugar, then place on the base and distribute well.
- Spread the drained rhubarb on the curd mixture.
- Take the streusel out of the fridge and sprinkle evenly over the rhubarb.
- Bake in a preheated oven at 175 ° C for approx. 45 minutes.
- Let the cake cool in the tin, place on a plate and dust with powdered sugar.
- Whipped cream tastes great with it
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