Rhubarb Strawberry Cake with Crumble

Ingredients

• 300 g low‑fat quark
• 80 g rapeseed oil (8 tbsp)
• 2 Eggs
• 150 g unsweetened applesauce
• 750 g spelt whole‑grain flour
• 1 tsp Baking powder
• a pinch salt
• 700 g rhubarb
• 300 g Strawberries
• 1 Vanilla bean
• 2 tbsp Cornstarch
• 100 g Ground Almonds
• 90 g honey (6 tbsp)
• 1 tsp cinnamon
• 150 g butter

Instructions

1. 1.

   In a bowl combine quark, oil, eggs and applesauce. Mix 600 g flour with baking powder and salt, then fold into the quark mixture to form a smooth dough. Spread the dough evenly on a parchment‑lined baking sheet.

2. 2.

   Clean, rinse and pat dry the rhubarb; cut into small pieces. Wash, trim and halve the strawberries. Scrape out the vanilla bean’s seeds. Mix the rhubarb, strawberries, vanilla seeds and cornstarch together, then spread this topping evenly over the dough.

3. 3.

   For the crumble mix remaining flour with almonds, honey and cinnamon. Add butter in small cubes and rub between your hands until crumbly. Sprinkle the crumble evenly over the cake. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas 2–3) for about 45 minutes, checking with a skewer.

4. 4.

   Remove the finished cake from the oven, let it cool, then cut into slices and serve.