Rhubarb Strawberry Sheet Cake

Ingredients

• 450 g spelt flour type 1050
• 2 Eggs
• 4 tbsp milk
• 8 tbsp rapeseed oil
• 200 g Low-fat quark
• 120 g raw cane sugar
• butter (for the pan)
• 1 vanilla pod
• 800 g fresh ripe rhubarb
• 600 g fresh ripe strawberries
• 5 egg whites
• a pinch of salt
• 2 tbsp raw cane powdered sugar (about 20 g)

Instructions

1. 1.

   Combine all dough ingredients in a bowl and mix with the beaters of an electric hand mixer until smooth.

2. 2.

   Roll the dough on a lightly floured surface to a size slightly larger than the pan, then line the buttered pan with it, creating a raised edge.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds. Wash, trim, and cut the rhubarb and strawberries into bite‑sized pieces; mix with the vanilla and spread over the dough base. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40 minutes.

4. 4.

   Meanwhile beat the egg whites with a pinch of salt until stiff, then gradually add powdered sugar while continuing to beat until glossy peaks form.

5. 5.

   Spread the fluffy meringue over the cake with a tablespoon and bake at 140 °C (120 °C fan; gas: level 1) for another 15–20 minutes until the meringue turns light brown on the tips.

6. 6.

   Remove the finished cake from the oven, let it cool, then cut into pieces to serve.