Juicy rhubarb curd cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3.6 19

Ingredients

Servings: 1
  • 200 g + some soft butter
  • 100 g + 100 g + 150 g sugar
  • 7-10 Tbsp salt, 3 eggs + 2 egg yolks (size M)
  • 125 g tender oats
  • 80 g ground almonds (with skin)
  • 125 g + Plus one. Tbsp. flour
  • 650 g Rhubarb (cleaned 500 g)
  • 200 g Low-fat curd
  • 1 package Vanillin sugar
  • 1/8 l Milk
  • 125 g Whipped cream
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Cream 200 g butter, 100 g sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 1 egg and 2 egg yolks separately. Mix oat flakes, almonds and 125 g flour, knead with the dough hooks

  2. 2

    Grease the springform pan (26 cm Ø). Pour the dough into the form, spread with a tablespoon and press up the rim by about 2 cm. Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes

  3. 3

    Clean, wash and cut the rhubarb into pieces of about 3 cm. Boil the rhubarb with 4-5 tbsp. water and 100 g sugar. Then drain well, let cool off

  4. 4

    Mix quark, 150 g sugar, vanillin sugar, 1 tablespoon flour, 2 eggs and milk with the whisks of the hand mixer until smooth. Whip cream until stiff and fold into the quark mixture

  5. 5

    Spread the rhubarb on the base and cover with the curd mixture. Bake at the same temperature for 30-40 minutes. Let the rhubarb cake cool down in the tin. Dust with icing sugar. Served with: Whipped cream

Nutrition Facts

KCAL
350 kcal
CARBS
36 g
FATS
19 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCake

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