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My rhubarb quark cake is truly a spring sensation. Using the mix of low-fat quark and Greek yogurt makes it wonderfully juicy. The best part? It's really easy to make and brings together the tangy freshness of rhubarb with subtle vanilla notes. The crunchy butter crumbles on top are my personal favorite touch.
The quick path to cake happiness
What I really adore about this treat is how simple it is. The dough for both base and crumbles needs just a few items and always turns out great. Just stir the creamy filling together, spread rhubarb on top, add crumbles and that's it - my favorite springtime cake is ready!
My cheesecake passion
I'm totally in love with baking cheesecakes in all their forms. This rhubarb quark cake combines everything I value in a perfect dessert: an amazingly creamy quark filling, crunchy crumbles, and the refreshing tanginess of rhubarb.
These ingredients you'll need
- Butter: used cold for truly crunchy crumbles
- Sugar: perfectly balances tartness and sweetness
- Eggs: hold everything together
- Flour: I prefer using spelt flour type 630
- Vanilla: real vanilla gives the most amazing flavor
- Baking powder: for a fluffy base
- Rhubarb: ideally red and tender
- Quark: low-fat makes the filling light
- Yogurt: Greek for extra creaminess
- Vanilla pudding powder: my secret trick for the ideal texture
- Lemon: boosts the freshness
My crumble secrets
- Cold butter is essential
- I grab butter straight from the fridge which guarantees beautiful chunky crumbles
- Less work is better
- Only briefly knead the dough until crumbles form too much working makes them too fine
- Keep them cool
- I put the finished crumbles in the fridge until baking so they keep their shape
The right rhubarb
In my kitchen I mostly use red rhubarb. It's gentler than the green kind and has less oxalic acid. I particularly like the thin tender stalks as my top picks since they don't need peeling - just perfect for the cake.
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How I bake this cake
- Make dough and crumbles
- Mix cold butter flour sugar and egg into a crumbly dough. One third becomes the base the rest turns into my crunchy crumbles
- Smooth filling
- Blend quark yogurt pudding powder sugar and a dash of lemon into a velvety cream
- Layer everything
- Press the dough base into the pan spread filling on top scatter rhubarb and crown with crumbles
The ideal pan
My cake fits perfectly in a 26-30 cm springform or half a baking sheet. For big family gatherings I simply double all ingredients so it fills a whole sheet.
The baking time
I bake my cake at 180 degrees fan for about 45 minutes. I wait until the crumbles turn golden brown then it's just right.
How to keep it fresh
Well covered in the fridge my cake easily stays good for 5 days. Because of the quark-yogurt filling I don't leave it out at room temperature too long.
Saving for later
When I make larger batches I cut the cake into pieces and freeze them separately. This gives me a sweet backup for up to a month. To thaw I put pieces in the fridge and then briefly in the oven to bring back the crunchiness.
My variations
This cake is so flexible! Sometimes I swap rhubarb for apples pears or berries. Each version has its own special charm.
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The prime rhubarb season
Rhubarb season runs from April through June. Toward the end I usually peel the stalks since more oxalic acid gathers in the skin by then.
My serving suggestions
A dollop of fresh whipped cream some powdered sugar or a scoop of vanilla ice cream turn this cake into the ultimate dessert. The combo is simply heavenly.
Smart and time-saving
One dough for both base and crumbles doesn't just save time but also makes prep super straightforward. This leaves more time for enjoying the results.
The magic of vanilla
Vanilla gives my cake that special touch. Depending on what I have I'll use vanilla paste real vanilla sugar or extract. The main thing is getting that rich flavor.
Citrus for freshness
A splash of fresh lemon juice in the filling is my little trick. It makes all flavors shine and adds an extra bit of freshness to the cake.
My crumble obsession
The crunchy crumbles are the finishing touch for me. The mix of butter sugar and flour turns golden brown in the oven creating the perfect contrast to the creamy filling.
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The perfect quark-yogurt balance
Mixing low-fat quark with Greek yogurt is my secret formula for a light and airy yet still creamy filling. Sometimes I just use quark which works fine too.
A cake for everyone
Even my youngest guests love this cake. The sweet vanilla notes and crunchy crumbles make it a family favorite.
Always impresses
When I'm expecting visitors this cake is my top pick. It not only looks great but tastes fantastic too. A real eye-catcher on any coffee table.
Mindful baking
I try to use seasonal ingredients especially with rhubarb. Local products don't just taste better they're also better for the environment.
For any occasion
Whether it's a birthday family gathering or as a gift this cake always fits perfectly. It's my reliable choice for all special moments.
The taste of spring
When rhubarb's tanginess meets the sweetness of crumbles I know spring has arrived. This cake tastes like sunshine and happy anticipation.
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My conclusion
This rhubarb quark cake is my idea of baking joy: easy quick and incredibly tasty. Give it a try I promise you'll be amazed!
Frequently Asked Questions
- → Soll ich Rhabarber schälen?
Kommt ganz drauf an, wie zart er ist. Junge Stangen kannst du einfach lassen. Ältere schälst du am besten etwas ab.
- → Lässt sich der Kuchen einfrieren?
Kannst du machen. Am besten Stück für Stück. Einfach auftauen und er schmeckt wie frisch gebacken.
- → Warum kalte Butter nehmen?
Kalte Butter macht die Streusel schön bröselig. Die Form bleibt beim Backen besser, also kein Matsch.
- → Wie lange bleibt der Kuchen frisch?
Im Kühlschrank bleibt er locker 3 bis 4 Tage gut. In einer Box mit Deckel trocknet er nicht aus.
- → Kann ich tiefgekühlten Rhabarber nehmen?
Klar! Taut ihn nur vorher auf und drückt die Flüssigkeit raus, sonst wird’s zu matschig.
Conclusion
Hier gibt’s cremige Quarkschicht, süß-sauren Rhabarber und krosse Streusel zusammen – das wird dein liebster Frühlingskuchen.