Fresh Rhubarb Quark Cake (Print Version)
# Ingredients:
→ Dough
01 -
200g of cold butter
02 -
200g white sugar
03 -
1 egg for the dough
04 -
400g wheat flour
05 -
1 teaspoon pure vanilla extract
06 -
2 teaspoons of baking powder
→ Filling
07 -
6-7 stalks of fresh rhubarb
08 -
500g of low-fat quark cheese
09 -
150g of thick Greek yogurt
10 -
1 egg for mixing into the filling
11 -
150g white sugar for the filling
12 -
1 packet of vanilla pudding powder
13 -
Juice from half a lime or lemon
# Instructions:
01 -
Stir together flour and baking powder first. Toss in sugar, chilly butter chunks, vanilla extract, and an egg. Mix everything well until it’s a crumbly texture. Pop about one-third of it in the fridge and press the rest into your pan’s base.
02 -
Wash the rhubarb thoroughly. Peel if you think it’s too rough, then chop it up. Combine quark cheese, yogurt, egg, sugar, pudding powder, and lemon juice in a bowl. Blend until it’s creamy and smooth.
03 -
Spread the creamy filling over your dough bottom. Lay the rhubarb chunks on top and push them lightly into the filling. Cover the top evenly with the crumb dough you kept in the fridge.
04 -
Pop it into the oven at 180°C (using top and bottom heat) and bake for 30-35 minutes. Let it cool all the way down before cutting and serving.
# Notes:
01 -
Perfect for a springform pan or half-size baking tray.
02 -
Use butter that's super cold to get the best dough texture.
03 -
Wait until it's fully cooled before you slice it, or it'll fall apart.