Rhubarb cake from the tray

Name: Rhubarb cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Low-fat curd; 9 TABLESPOONS Oil; 11 TABLESPOONS Milk; 2 packages Vanillin sugar; 250 g Sugar; 7-10 Tbsp Salt; 600 g Flour; 1 1/2 packs Baking Powder; 1 can(s) (425 ml) Apricots; 1 kg Rhubarb; 150 g Butter; 25 g crushed almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Low-fat curd
9 TABLESPOONS Oil
11 TABLESPOONS Milk
2 packages Vanillin sugar
250 g Sugar
7-10 Tbsp Salt
600 g Flour
1 1/2 packs Baking Powder
1 can(s) (425 ml) Apricots
1 kg Rhubarb
150 g Butter
25 g crushed almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Mix quark, oil, milk, 1 packet of vanilla sugar, 50 g sugar and 1 pinch of salt. Knead 450 g flour and baking powder with the dough hooks of the hand mixer. Drain the apricots on a sieve.
2
Clean, wash and cut the rhubarb into pieces of about 3 cm. Grease a fat pan of the oven (approx. 32x39 cm). Roll out the dough in the pan. Spread the apricots with the curvature upwards and the rhubarb on top.
3
Sprinkle with 50 g sugar. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. In the meantime, whisk the softened butter and remaining sugar with the whisk of the hand mixer until foamy.
4
Stir in the remaining flour, vanilla sugar, almonds and 1 pinch of salt. After half the baking time, spread the crumble mixture on the cake. Let the finished cake cool down. Dust with icing sugar.