Working time approx. 45 minutes
Cooking/baking time approx. 50 minutes
Total time approx. 1 hour 35 minutes
First, wash and clean the rhubarb and cut it into 1 – 2 cm long pieces.
For the quark cream, mix the quark with the liquid cream, the pudding powder, the Citro-Back or lemon peel and 75 g sugar until smooth.
For the crumble, knead 125 g sugar, 150 g butter in flakes and 200 g flour with the dough hook of the hand mixer, then crumble briefly with your hands to make crumbles and set aside.
For the dough, first mix the remaining flour (250 g) well with the baking powder. In a mixing bowl, beat 200 g sugar and 200 g butter until fluffy and gradually stir in the eggs one at a time. Finally, briefly stir in the flour mixed with the baking powder.
Spread the dough evenly on a drip tray lined with baking paper (approx. 32 cm x 39 cm). Spread the quark cream on the dough, distribute the rhubarb pieces on the cream and finally sprinkle the crumbles on top.
Bake the cake in a preheated oven at around 150 °C for around 45 – 50 minutes.
Allow the finished cake to cool for around 2 hours and dust with icing sugar before serving.
It tastes great with whipped cream.
Variations: You can also bake this cake with other sour fruits, e.g. berries, cherries or plums.
