Quark cake with rhubarb and butter sprinkles

This rhubarb quark cake with sprinkles is simple, quick made and really tasty. Lean curd and Greek yogurt make the covering particularly creamy. The slightly sour rhubarb goes perfectly with it Quark cream and the crispy butter sprinkles. You only need a few ingredients and you can bake it spontaneously. Be sure to try a dollop of cream or some powdered sugar.

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Fast curd cake with rhubarb

I just love all the cheesecake – whether with curd cheese, yogurt or cream cheese. And when sprinkles are added, oh my god! 😍 The combination of creamy covering, crispy sprinkles and fresh rhubarb is just perfect for me. Visually an eye -catcher – and taste anyway.

Especially in spring I could bake cake all the time. Sometimes I don’t even know what I should start: strawberries, rhubarb – and before you know each other, summer fruit comes.

If you fancy a simple curd cake with a fruity covering, then this recipe is just the thing. The floor and the crumbs consist of the same dough – that saves time and is easy. The curd cream is only briefly stirred together, the rhubarb cut small and crumbles come on top of that. That’s it – it couldn’t be easier!

Ingredients for the curd crumpling cake

butter

It can be optimally processed cold – in small pieces it can be kneaded perfectly into a crumbly dough that is used for the floor and also for the crumble.

Sugar

The sugar makes the cream and dough pleasantly sweet and helps the sprinkles to get a nice color when baking. With the amount you can use more or less.

Egg

Helps connect all the ingredients well so that the dough does not crumble when shaping. I only buy organic eggs in size M. You need the eggs for both the dough and the curd filling.

Flour

The base for the dough, you can use wheat flour or spelled flour. You can also use gluten -free flour.

Vanilla

For a light vanilla note, I prefer to use vanilla paste, vanilla sugar (with real vanilla) or vanilla extract. If necessary, pay attention to whether the products contain alcohol.

baking powder

With a little baking powder, the floor becomes a little softer and not so compact. So the texture becomes softer and the cake becomes nice and juicy.

rhubarb

The most important ingredient is of course the rhubarb. The light acid fits perfectly with the curd cream and the sweet sprinkles. If you don’t peel it, you have a great color contrast. Instead of rhubarb, you can also use other types of fruit. Remember to peel him if necessary.

quark

You can use lean curd or curd cheese with 20% or 40% fat content. I usually bake with me then the cake becomes a little lighter, but still super creamy.

yogurt

For the curd cream, I mix lean curd and Greek yogurt, which you can buy in different fat levels in the supermarket. “Normal” yogurt can also be used.

Vanilla pudding powder

You need it to thicken the cream so that the cake does not work apart and can be cut well. Instead of the finished powder, you can also use starch (and vanilla).

lemon

With a little lemon or lime juice, the curd cake becomes particularly aromatic and fresh.

Bake curd cake – everything you should know

The curd cake is one of the simple recipes that are super popular. You only need to prepare a dough that is used for both the soil and the crumbs. And the filling is quickly conjured up. If you have any questions about the cake, you will find the right answers here.

Which shape is suitable for the curd cake with sprinkles

The crowd is pretty much enough for half a sheet. Why? Because I always bake my sheet cake in a small sheet metal form – it is strictly speaking it is a brownie baking pan* and the cake size is perfect for a family.

Do you want one “Normal” oven sheet bake? Then simply double the ingredients – it can be done quite perfectly.

And if you don’t have a small sheet, it’s not bad at all. Because a springform pan of 26-30cm diameter is also suitable for the recipe.

So long your curd cake can be kept

There is something left of your curd cake with rhubarb? No problem. The remains can be kept in the fridge for about five days. Since the curd and yogurt are included in the dough, the cake should not be too long at room temperature.

Can I freeze my rhubarb cake?

Of course, you can also freeze your rhubarb quark cake with sprinkles. Cut the remnants into pieces and pack them airtight in a freezer bag or a freezer -safe container. In theory, the cake lasts six months, but it doesn’t taste so tasty.

I would thaw crush cakes again after a maximum of a month, then it tastes as delicious as freshly baked! Place the pieces in the fridge and let them thaw overnight. The next day you can bake the delicious cake briefly – you can bite the juicy cake.

3 tips for delicious sprinkles

Crispy crumbs just go on cake! They consist of three basic ingredients:

Today I add vanilla paste, baking powder and egg, since the crushing dough is also used as a floor. Crumplings should not become a smooth ball, but really nice crumbly. How does that work? Here I have three tips for the perfect butterstroids for you:

Your crumble succeeds best when the butter comes directly from the fridge. Then the crumbs stick together better and become coarser. If the butter is too soft, the crumbs become very fine.

If you kneaded too long, the butter in the dough becomes warm and soft and the crumbs do not stick well together. Therefore, mix the ingredients roughly with a kneading hook and then knead with your hands until the crumbs have the right size.

When the crumbs cool down in the fridge before baking, they remain better in shape. Therefore, prepare the crumble first and then put it cold.

Wand up rhubarb curd cake with sprinkles

My curd cake with rhubarb is super tasty. You don’t like rhubarb? Then just take your favorite fruit! Apple, pear, peach and mandarin Tastes at least as tasty with the delicious curd cake. Since rhubarb is acidic, fit too Currants, blackberries or sour cherries good. No matter which fruit you choose – I wish you a good appetite!

More delicious recipes with rhubarb

The season is always over too quickly. Now is the perfect opportunity for recipes with rhubarb.

Now it’s your turn

I hope you will try the rhubarb curd cake soon. It is made simple, nice and creamy and brings spring mood to the Kuchteller. If you like the recipe, I look forward to ⭐ and your comment. Please write to me how you liked it or whether you have tried your own variant!

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Dough (floor/stray)

200 G Cold butter
200 G Sugar
1 egg

400 G Flour
1 TL Vanilla paste
2 TL baking powder

filling

6-7 thin Stangs rhubarb
500 G Lean curd
150 G Greek yogurt

1 egg
150 G Sugar
1 Pack (s) Vanilla pudding powder Alternatively: 40 g of cornstarch + 1 teaspoon vanilla paste

1/2 Lemon or lime pronounced

Dough

Mix the flour and baking powder and knead with butter, sugar, vanilla paste and the egg into a crumbly dough.

Line the baking sheet (34 x 20 x 4 cm) with baking paper and spread about 2/3 of the dough on top and press as a floor, the rest as a crumble in the refrigerator.