Rhabarberkuchen mit Quark
Rhabarberkuchen mit Quark is a delicious German cake that perfectly balances the tartness of fresh rhubarb with the creamy richness of quark. Light and fluffy, this cake is ideal for celebrating spring and summer occasions or simply enjoying as an afternoon treat. With its vibrant flavors and delightful texture, each slice evokes memories of sunshine and family gatherings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup quark (or ricotta/Greek yogurt)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs (room temperature)
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- Chop the fresh rhubarb into small pieces and set aside.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, combine eggs, melted butter, quark, and vanilla; whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; avoid overmixing.
- Fold in the chopped rhubarb and pour the batter into the prepared pan.
- Bake for 40-45 minutes or until golden brown; a toothpick inserted should come out clean.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For added sweetness, substitute some sugar with honey or maple syrup. Enhance flavors by adding spices like cinnamon or nutmeg or mix in strawberries for extra fruitiness.