Rhubarb Cake with Quark Glaze
A rhubarb cake with a creamy quark glaze made from fresh ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 1 packet baking powder
- 125 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 250 g margarine
- 1 kg rhubarb
- 350 g sugar
- 4 eggs (medium size)','500 g low-fat quark','20 g cornstarch','powdered sugar (for dusting)
Instructions
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1.
Knead all ingredients quickly into a smooth dough for the shortcrust pastry. Cover and chill in the refrigerator for about 1 hour.
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2.
Grease a baking sheet and roll out the dough thinly onto it. Prick several times with a fork and bake in a preheated oven (electric: 200 °C, gas: level 3‑4, fan: 180 °C) for 12–15 minutes. Reduce temperature to 170 °C (gas: level 2, fan: 150 °C).
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3.
Rinse, trim, clean and cut the rhubarb into pieces. Spread over the pastry and sprinkle with 150 g sugar.
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4.
Whisk together eggs, remaining sugar, quark and cornstarch. Pour the glaze over the rhubarb and spread evenly.
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5.
Bake for an additional 30–40 minutes. Dust with powdered sugar before serving.
