Rhubarb Cake

Ingredients

• 500 g rhubarb
• 40 g Butter
• 100 g maple syrup
• 1 egg
• 150 g low‑fat quark
• 6 tbsp milk (3.5% fat)
• 6 tbsp rapeseed oil
• 300 g spelt whole‑grain flour
• 0.25 tsp vanilla powder
• 1 pinch salt
• 1 packet baking powder

Instructions

1. 1.

   Wash, trim and cut the rhubarb into about 20 cm long pieces. Arrange them side by side in a baking tin lined with parchment paper. Distribute butter pieces over the rhubarb and drizzle with 50 g maple syrup.

2. 2.

   Whisk together egg, quark, milk and oil for the batter. Then mix in flour, remaining maple syrup, vanilla powder, salt and baking powder, and combine with the quark mixture using an electric hand mixer until smooth.

3. 3.

   Spread the batter over the rhubarb and smooth it out. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–35 minutes. If the cake darkens, cover with parchment paper.

4. 4.

   Remove the finished cake from the oven, let it cool, then flip it out of the tin before serving.