Fast rhubarb banana cake with glaze

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and clean the rhubarb and cut into pieces about 1 cm thick. Mix the rhubarb and 1 tbsp. sugar and leave to stand. Put quark, milk, oil, 75 g sugar, vanillin sugar and salt in a bowl and mix briefly with the whisk of the hand mixer. Mix flour and baking powder.

2. 2

   Stir half of it into the quark mixture. Knead the remaining flour first with the dough hooks of the hand mixer, then briefly with your hands. Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Put the dough into a greased springform pan (approx. 26 cm Ø). Peel bananas and cut them into 0.5-1 cm thick slices. Mix rhubarb and bananas and spread on the dough. Mix sour cream, 75 g sugar and eggs and pour over the fruit. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake, remove from the edge and let it cool on a cake rack.

3. 3

   Mix rhubarb and bananas and spread on the dough. Mix sour cream, 75 g sugar and eggs and pour over the fruit. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake, remove from the edge and let it cool on a cake rack. Dust with icing sugar before serving. Whipped cream tastes good with it

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
300 kcal

CARBS
38 g

FATS
13 g

PROTEINS
8 g