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🍰 Rhubarb Cake with Pudding Cream and Crumbles

333 kcal · 30 min · 4 servings

Rhubarb Cake with Pudding Cream and Crumbles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Line the bottom of a springform pan with baking paper.
  3. 3. Lightly grease the sides of the pan.
  4. 4. Peel the rhubarb and cut off the ends.
  5. 5. Cut the rhubarb into small pieces.
  6. 6. Place the rhubarb pieces into a bowl.
  7. 7. Sprinkle 2 tablespoons of sugar over the rhubarb.
  8. 8. Add 2 tablespoons of flour.
  9. 9. Mix everything well together.
  10. 10. Place 125 grams of soft butter into a mixing container.
  11. 11. Add 110 grams of sugar.
  12. 12. Add the eggs.
  13. 13. Beat the mixture for 1 minute on speed 3 until frothy.
  14. 14. Add 150 grams of flour to the bowl.
  15. 15. Add 0.5 packet of baking powder.
  16. 16. Process the ingredients for approx. 30 seconds on speed 4 to form a dough.
  17. 17. Place the dough into the prepared springform pan.
  18. 18. Place 125 grams of butter into a clean mixing container.
  19. 19. Add 110 grams of sugar.
  20. 20. Add 150 grams of flour.
  21. 21. Process the ingredients for 30 seconds on speed 4 to make crumbles.
  22. 22. Transfer the crumbles into a separate bowl.
  23. 23. Place quark (a type of fresh cheese) into the cleaned mixing container.
  24. 24. Add cream.
  25. 25. Add sour cream (Schmand).
  26. 26. Add 50 grams of sugar.
  27. 27. Add vanilla pudding powder.
  28. 28. Whisk the cream for 20 seconds on speed 4.
  29. 29. Spread the pudding cream evenly over the dough in the pan.
  30. 30. Distribute the rhubarb pieces loosely over the cream.
  31. 31. Loosely sprinkle the prepared crumbles over the cake.
  32. 32. Bake the cake for approx. 60 minutes in the oven.
  33. 33. Carefully remove the cake from the oven.
  34. 34. Let the cake cool down for at least 1 hour.
  35. 35. Serve the cake and enjoy!

Nutrition per serving