Description
A delightful dessert combining the tartness of rhubarb and the creamy goodness of quark, perfect for afternoon tea or gatherings.
Ingredients
Scale
- 400g rhubarb, chopped
- 200g sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 150g all-purpose flour
- 1 teaspoon baking powder
- 150g butter, melted
- 500g quark
- 200ml heavy cream
- 1 tablespoon lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- In a saucepan, combine rhubarb, sugar, and vanilla extract. Cook over medium heat until rhubarb softens, then set aside.
- In a bowl, beat eggs and sugar until fluffy. Gradually add melted butter and mix well.
- Sift flour and baking powder into the mixture, stirring until just combined.
- Pour batter into the prepared cake pan and spread the rhubarb compote evenly on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, whisk quark and heavy cream until smooth, adding lemon juice.
- Serve slices of cake topped with the quark cream and dust with powdered sugar.
Notes
Chop rhubarb into small pieces for even cooking. Adjust sugar to taste. Avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: rhubarb, quark cake, dessert, spring recipe, easy cake