Rhubarb Cake with Strawberry Cream

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Rhubarb Cake with Strawberry Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
1
For the cake
250 grams soft butter
5 eggs
250 grams sugar
1 teaspoon Lemon peel
1 tablespoon Vanilla sugar
75 milliliters milk
500 grams Pastry flour
1 packet Baking powder
butter (for the pan)
3 tablespoons ground almonds
750 grams Rhubarb
2 tablespoons sugar (to sprinkle)
For the strawberry cream
250 grams fresh Strawberries
500 grams Quark
100 grams Natural yogurt
1 teaspoon lemon juice
1 tablespoon honey
To garnish
2 tablespoons powdered sugar (for dusting)
How healthy are the main ingredients?
RhubarbsugarStrawberryalmondsugarhoney

Preparation steps

1.

Preheat the oven to 200°C  (approximately 350°F).

2.

For the cake: Beat the butter until fluffy and gradually add in the eggs, sugar, lemon zest, vanilla extract, and milk. Mix the flour with the baking powder and fold into the batter. Spread the batter onto a buttering baking pan. Smooth out and sprinkle with the almonds. Rinse the rhubarb and cut into 4-5 cm (approximately 1 3/4 - 2 inches) long pieces. Place as in a basketweave pattern (Alternating horizontal and vertical) on the batter. Sprinkle with sugar and bake for 45 minutes, until golden brown. Remove and let cool.

3.

For the strawberry cream: Rinse the strawberries and cut into a small dice. Beat the quark with the yogurt, lemon juice, honey, and strawberries until smooth. Pour into a boil. Cut the cake into pieces and serve dusted with powdered sugar. Serve the cake with the strawberry cream.