This is a German stye rhubarb cake with a moist quark filling. If the quark is very wet and there is a lot of whey on top, drain it in a sieve for about 15 minutes before using.
1 person made this
Makes: 1 cake
For the cake
150g plain flour
1 pinch salt
75g porridge oats
100 g caster sugar
1 lemon, zested
For the quark filling
500g fat free quark, drained
2 tablespoons custard powder
100g caster sugar
For the rhubarb filling
750g rhubarb, trimmed and peeled if thick
50g caster sugar
2 heaped teaspoons cornflour
1 vanilla bean, slit open and seeds removed
Method Prep:15min › Cook:30min › Extra time:30min › Ready in:1hr15min
Preheat oven to 180 C/ Gas 4 and grease a springform tin.
Melt butter and let cool to lukewarm. In a bowl mix flour, salt, oats, 100g sugar and lemon zest with the butter. Stir till the mixture is evenly mixed, then spread 2/3 evenly over the bottom of the springform tin and genltly press down. Set aside the remaining streusel.
Bake in the preheated oven for 12 minutes.
In the meantime, in a bowl stir drained quark, custard powder, eggs and 100g sugar till smooth. Evenly spread over the prebaked base.
Cut rhubarb into 2cm pieces and place in a saucepan. Add 50g sugar and vanilla and simmer till rhubarb has released its juice and sugar has dissolved.
In a small bowl stir cornflour with 2 tablespoons water till dissolved. Add to the simmering rhubarb and bring to the boil whilst stirring. Once the mixture thickens, remove from the hob. Let cool to lukewarm, then spread over quark layer and scatter the remaining streusel on top.
Return cake to the oven and bake on the lower oven rack till the streusel are browned, about 40 minutes. Let cake cool in the springform tin before unmoulding.