Cake with Rhubarb
Thanks to the juicy quark dough, no one here needs to worry about the slim line. Low-fat quark contains comparatively few calories and hardly any fat, but scores points for its high calcium and protein content. It provides around 13 grams of protein per 100 grams. This keeps you full for a long time and thus helps you lose weight.
When the rhubarb season comes to an end, you are welcome to experiment. How about red currants and crunchy almond sticks? This combination provides plenty of vitamin C and E as well as gut-healthy fibre.
(Percentage of daily recommendation)
|Calorie||1,074 kcal||(51 %)|
|Protein||21.01 g||(21 %)|
|Fat||49.87 g||(43 %)|
|Carbohydrates||140.17 g||(93 %)|
|Sugar added||56.14 g||(225 %)|
|Roughage||2.25 g||(8 %)|
|Vitamin A||531.64 mg||(66,455 %)|
|Vitamin D||2.1 μg||(11 %)|
|Vitamin E||6 mg||(50 %)|
|Vitamin B₁||0.34 mg||(34 %)|
|Vitamin B₂||0.57 mg||(52 %)|
|Niacin||3.35 mg||(28 %)|
|Vitamin B₆||0.04 mg||(3 %)|
|Folate||46.85 μg||(16 %)|
|Pantothenic acid||0.26 mg||(4 %)|
|Biotin||0.49 μg||(1 %)|
|Vitamin B₁₂||1.31 μg||(44 %)|
|Vitamin C||10 mg||(11 %)|
|Potassium||708.29 mg||(18 %)|
|Calcium||284.34 mg||(28 %)|
|Magnesium||18.96 mg||(6 %)|
|Iron||4.05 mg||(27 %)|
|Iodine||58.73 μg||(29 %)|
|Zinc||0.27 mg||(3 %)|
|Saturated fatty acids||28.56 g|
For the rhubarb: rinse and peel rhubarb, cut into 20 cm (approximately 8 inches) long pieces. Place rhubarb into a lined with baking paper baking pan. Cut butter into pieces and dot rhubarb with it. Sprinkle with sugar.
For the dough: whisk butter until fluffy. Add sugar and eggs, alternating. to butter. Combine flour with baking soda, stir with milk and combine with egg mixture. Mix until smooth and spreadable batter forms. Pour batter onto rhubarb and smooth.
Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. If cake browns too fast, cover with aluminum foil.
Remove from oven, let cool and cut into slices. Serve.