Rhubarb flat cake with sour pudding

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 150 g Flour
  • 1/2 package Baking Powder
  • 50 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 75 g Low-fat curd
  • 4 TABLESPOONS Oil
  • 3 TABLESPOONS Milk
  • 200 g Schmand
  • 1 TABLESPOON Pudding powder "Vanilla Flavor"
  • 300 g Rhubarb
  • 2 TABLESPOONS Apricot Jam
  • 20 g Pistachio kernels
  • 7-10 Tbsp white chocolate chips
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Mix flour, baking powder, sugar, salt and vanillin sugar. Add quark, oil and milk. Knead to a smooth dough with the dough hook of the hand mixer. Knead again briefly with your hands

  2. 2

    Halve the dough, form into 1 roll each and roll out lengthwise on a floured work surface (10-12 cm x 30 cm) and place on a baking tray lined with baking paper. Mix sour cream and pudding powder, spread on the flat cakes

  3. 3

    Clean, wash and cut the rhubarb into pieces and spread on the cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until brown. Take out the flat cake, let it cool down

  4. 4

    Bring the jam to the boil in a small pot, spread the rhubarb pieces with it. Chop the pistachios. Sprinkle the flat cake with pistachios and chocolate shavings

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
160 kcal
CARBS
18 g
FATS
9 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCake

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