Delve into the delightful flavors of spring with this Luscious Rhubarb and Quark Streusel Cake. Perfectly balancing the tartness of fresh rhubarb with the sweet and buttery crumble, this no-bake dessert is accentuated by a smooth, rich quark filling. Its layered texture and depth of flavor make it an exceptional treat for any dessert lover.
Why You’ll Love This: This cake offers a fantastic exploration of textures—from the crunchy streusel topping to the creamy quark base, each component complements the others beautifully. The tangy rhubarb is perfectly offset by the sweetness of the streusel, creating a harmonious flavor profile that’s both refreshing and satisfying.
Perfect Occasion: This Rhubarb and Quark Streusel Cake is ideal for any gathering that calls for a standout dessert. It’s particularly well-suited for spring and early summer events, such as garden parties, Easter celebrations, or afternoon teas. Its elegant appearance and delightful flavors make it a favorite for Mother’s Day brunch or simply as a weekend treat.
Decoration Tips: Enhance the visual appeal of this cake by dusting it with powdered sugar just before serving. For a decorative touch, top with a few raw rhubarb ribbons or additional fresh strawberries for color and freshness. Consider serving each slice with a side of lightly whipped cream or a scoop of vanilla ice cream to complement the tart flavors of the rhubarb.
Ingredients:
- For the Streusel:
- 190g butter
- 130g sugar
- 1 egg
- 350g flour
- For the Filling:
- 500g quark
- 100g sugar
- 200ml whipped cream
- 1 egg
- 1.5 tbsp vanilla pudding powder or cornstarch
- Vanilla paste
- Additional:
- 4 small stalks of rhubarb
- Sugar and cinnamon to taste
Instructions:
- Prepare the Streusel:
- Combine butter, sugar, egg, and flour in a bowl. Knead until the mixture resembles coarse crumbs. Press three-quarters into a 28cm springform pan lined with parchment paper, creating a raised edge.
- Prepare the Filling:
- In a separate bowl, whisk together quark, sugar, whipped cream, egg, vanilla pudding powder, and vanilla paste until smooth.
- Assemble the Cake:
- Pour the quark mixture into the prepared crust. Peel and chop the rhubarb, then toss with sugar and cinnamon and scatter over the filling. Sprinkle the remaining streusel on top.
- Bake:
- Preheat the oven to 180°C (356°F). Bake for about 50 minutes or until golden and set. Allow to cool before removing from the pan.
- Serving Suggestions:
- Serve slightly warm or at room temperature, dusted with powdered sugar and accompanied by a dollop of whipped cream or a scoop of ice cream.
Storage: Keep refrigerated and consume within 3-4 days for best freshness and flavor.
Indulge in this Luscious Rhubarb and Quark Streusel Cake, where each slice brings a burst of tangy sweetness, making it a perfect culinary tribute to the vibrant tastes of the season.
