Rhubarb-banana cake from the tray

Name: Rhubarb-banana cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 750 g Rhubarb; 225 g Sugar; 150 g Butter or margarine; 550 g Flour; 1 package Vanillin sugar; 150 g Low-fat curd; 5 TABLESPOONS Milk; 5 TABLESPOONS Oil; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Baking Powder; 3 (approx. 750 g) large bananas; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

750 g Rhubarb
225 g Sugar
150 g Butter or margarine
550 g Flour
1 package Vanillin sugar
150 g Low-fat curd
5 TABLESPOONS Milk
5 TABLESPOONS Oil
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 package Baking Powder
3 (approx. 750 g) large bananas
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash and drain the rhubarb and cut it diagonally into thick slices. Sprinkle 2 tablespoons of sugar over it and let it steep a little. Melt the fat for the crumbles. Knead 250 g flour, 125 g sugar and vanillin sugar with the lukewarm liquid fat to a crumbly mass. Mix quark, remaining sugar, milk, oil, salt and lemon peel. Mix the remaining flour and baking powder and stir half into the quark mixture.
2
Add the remaining flour and knead into a smooth, supple dough. Grease a baking tray (approx. 39x32 cm) and sprinkle with breadcrumbs. Roll out a thin layer of quark oil dough and prick it several times with a fork. Peel bananas, cut them into slices and turn them in lemon juice. Drain and spread on the dough together with the rhubarb. Sprinkle the crumbles evenly over the fruit and bake in the preheated oven (electric range: 200 °C / gas: level 3) for 35-40 minutes and let cool off