Rhubarb streusel cake

    1 hour 15 min

    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
    • 125g butter
    • 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
    • 3 eggs
    • 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

    Prep:15min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C/ Gas 4 and grease a springform tin.
    2. 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.
    3. Bake in the preheated oven for 12 minutes.
    4. In the meantime, in a bowl stir drained quark, custard powder, eggs and 100g sugar till smooth. Evenly spread over the prebaked base.
    5. 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.
    6. 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.
    7. 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.

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