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Rhubarb Cake with Custard

Name: Rhubarb Cake with Custard
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 16 servings
Cuisine: German
Ingredients: 290 g sugar; 2 eggs; 250 g butter; 320 g all-purpose flour, Type 405; 0.5 packet baking powder; 800 g rhubarb; 200 g sour cream (Schmand); 250 g quark, 40% fat in dry matter; 1 packet vanilla custard powder; 100 g heavy cream

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 2 of 122 min for you

⁦25 min⁩Prep

⁦55 min⁩Cook

16Servings

Per serving · estimated

333 kcal6 g Protein40 g Carbs17 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings

Ingredients

Instructions

Monsieur Cuisine · 4By hand · 9

Preheat the oven

Preheat the oven to 200 °C top and bottom heat.

Stove or oven

200°C

Prepare the springform pan

Line the base of a springform pan with baking paper and grease the sides.

By hand

Prepare the rhubarb

Peel 800 g rhubarb, trim the ends and cut into pieces. In a separate bowl (not in the mixing bowl), toss the rhubarb pieces with 2 tbsp (approx. 20 g) sugar and 2 tbsp (approx. 20 g) all-purpose flour.

By hand

Cream the batter

Put 125 g soft butter, 110 g sugar and 2 eggs into the mixing bowl and beat for 1 min / speed 3 until fluffy.

MixTime01:00Speed3

Incorporate the flour

Add 150 g all-purpose flour and 0.5 packet baking powder and mix for 30 sec / speed 4 to form a dough.

MixTime00:30Speed4

Fill the pan with batter

Put the dough into the prepared springform pan and smooth it out.

By hand

Make the crumble

Put 125 g butter, 110 g sugar and 150 g all-purpose flour into the mixing bowl and mix for 30 sec / speed 4 to form crumbles.

MixTime00:30Speed4

Transfer the crumble

Transfer the crumble to a bowl and set aside.

By hand

Clean the mixing bowl

Rinse out the mixing bowl and dry it.

By hand

Mix the custard cream

Put 250 g quark, 100 g heavy cream, 200 g sour cream, 50 g sugar and 1 packet vanilla custard powder into the cleaned mixing bowl and mix for 20 sec / speed 4.

MixTime00:20Speed4

Layer the cake

Spread the custard cream over the dough. Distribute the rhubarb over the cream and finally sprinkle the crumble loosely on top.

By hand

Bake the cake

Bake the cake in the preheated oven for approx. 60 min at 200 °C top and bottom heat.

Stove or oven

200°C · 60 min

Cool and serve

Carefully take the cake out of the oven, let it cool for at least 1 hour and serve.

By hand

60 min

Step 4, as written for the Monsieur Cuisine

MixTime01:00Speed3

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