The rhubarb (Lat. Rheum rhabarbarum), our garden rhubarb with the large green leaves and red stems, is known medically as a laxative, but can also help with diarrhea. It contains calcium oxalate, tannins, calcium, iron, carotene, vitamins B1, B2 and C as well as essential oils. Traditionally, the rhubarb is only harvested until June 21st, when its high oxalic acid content ends the harvest. We like to enjoy our rhubarb in cake form, as a syrup or compote. Here is a yeast-free variant of the rhubarb cake on a quark oil dough filled with tasty vanilla pudding.
For the dough:
200 grams of quark
8 tablespoons of oil
8 tablespoons of milk
1 egg
100 grams of sugar
1 tablespoon of vanilla sugar
Pinch of salt
400 grams of flour
1 packet of baking powder
For the filling:
½ litre of milk
1 bag of custard powder (45 grams)
50 grams of raw cane sugar
1 egg
1-1½ kilograms of rhubarb
1. Put all the ingredients of the quark oil dough in a bowl, stir with a wooden spoon and finally bring the dough together with your hands.
2. Grease a baking tin and lay the dough on it.
3. Preheat the oven to 180°C.
4. Boil the vanilla pudding with 50 grams of sugar and add the egg at the end whilst stirring.
5. Allow the pudding to cool whilst stirring repeatedly.
6. Now spread the vanilla pudding onto the dough and cover with the cleaned pieces of rhubarb.
7. Bake at 180°C for 30-40 minutes.
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