Rhubarb grid cake

Name: Rhubarb grid cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1.25 kg Rhubarb; 50 g to garnish about 10 cherry tomatoes,; 225 g Low-fat curd; 9 TABLESPOONS + 1 tablespoon of milk; 9 TABLESPOONS Oil; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 450 g Flour; 1 1/2 packs Baking Powder; 7-10 Tbsp Grease; 1 Vanilla pod; 250 g Sour cream or crème fraîche; 4 eggs + 1 egg yolk (Gr. M)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1.25 kg Rhubarb
50 g to garnish about 10 cherry tomatoes,
225 g Low-fat curd
9 TABLESPOONS + 1 tablespoon of milk
9 TABLESPOONS Oil
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
450 g Flour
1 1/2 packs Baking Powder
7-10 Tbsp Grease
1 Vanilla pod
250 g Sour cream or crème fraîche
4 eggs + 1 egg yolk (Gr. M)

Directions

1
Clean, wash and cut the rhubarb into pieces. Sprinkle with 50 g sugar and let it stand for a while
2
Mix quark, 100 g sugar, 9 tablespoons milk, oil, lemon peel and salt. Mix flour and baking powder. Stir half into the quark, knead in the rest. Roll out 2/3 of the dough and press it into the greased fat pan (approx. 35 x 40 cm)
3
Score the vanilla pod with a knife and scrape out the pulp. Mix with sour cream, whole eggs and 50 g sugar. Spread the rhubarb on the dough. Pour the sour cream and eggs over the dough
4
Roll out the rest of the dough into a rectangle (approx. 25 x 36 cm). Use a grid roller to roll over twice the length. Carefully pull the dough apart as a lattice, place it on the rhubarb and press on the edge. Cut off any excess dough.
5
Mix the egg yolk and 1 tablespoon of milk and brush the grid with it. Bake the cake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 40 minutes