So, you made some quark and now you are wondering what to do with it. Make some Rhubarb Streusel Cake, or for that matter, any Streusel cake. It is really easy to make and super delicious. Frankly, this is the only way I like my rhubarb. Now you might say “But aren’t there suppose to be strawberries in your rhubarb cake?” Nope, not this one. Don’t be afraid, it won’t be sour.
Streusel cake is one of those very German cake, at least to me. Every summer you’ll get it either with rhubarb or plums, cherries, apricots, you name it. Even just with chocolate is possible (a separate recipe will be posted for that). This is a basic recipe and all you need to do is chance the fruit you wish to use. Ok, rhubarb is no fruit.
The recipe comes from “Die Besten Backrezepte von A-Z: Die neue große Backschule”, Reichenbach publisher, Munich, page 253 and 254.
– 1.5 kg rhubarb
– 3 tbsp. sugar
Clean the rhubarb stems and cut them up. Diced, sliced, bigger chunks, it really depends on how you like it. Mix the rhubarb in a bowl with the sugar and set aside.
Tip 1: Use about 1 kg of other fruits, like cherries, plums, apricots, for other types of Streusel cake.
Ingredients for the dough:
– 375g flour
– 3 tsp. baking powder
– 200g quark
– 100g sugar
– 2 eggs
– pinch of salt
– 9 tbsp. oil
Mix the flour and baking powder before you add quark, sugar, eggs, salt and oil. Knead all ingredients well until combined to a dough. Let it sit for 10 min before you role it into a rectangle to the size of your baking sheet. It would be recommended if your baking sheet has sides. Line it with baking paper and transfer the dough onto it, making sure everything is covered. Spread the rhubarb on top of it until well even out.
Tip 2: Sprinkle with an extra bit of sugar if you like it a bit on the sweeter side. I find rhubarb mostly sour and prefer, in this case, a bit of extra sugar.
Ingredients for the Streusel:
– 300g flour
– 150g butter
– 150 sugar
– 1 egg yolk
– 1 pinch cinnamon
Mix all ingredients well, they will be crumbly, which is the point of Streusel. Spread them over the rhubarb until all is more or less covered. You will see some rhubarb peaking out here and there. Bake at 200°C for 20 to 25 min or until the Streusel have a light golden-brown colour. Remove from the oven and let the cake cool. Cut in pieces and serve with whipped cream.
Tip 3: The Streusel will be crisp when the cake is eaten right away. They will get softer with time.