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This traditional German rhubarb quark cake brings together the perfect balance of tangy rhubarb, creamy quark filling, and buttery crumble topping. I've been making this springtime favorite for years when the first rhubarb appears at our local farmers market, and the combination of sweet and tart flavors makes it absolutely irresistible.
This recipe reminds me of my first visit to a German bakery where I fell in love with quark-based desserts. Now whenever rhubarb season arrives, my kitchen smells like a traditional European bakery for days.
Ingredients
- Butter: 200g chilled for the perfect crumbly texture that melts in your mouth
- Sugar: 200g provides just the right sweetness to balance the tartness of rhubarb
- Egg for dough: creates binding and richness in the base layer
- Flour: 400g forms the foundation of both base and crumble
- Vanilla extract: adds warm aromatic notes throughout the dough
- Baking powder: ensures the perfect rise without being too cakey
- Fresh rhubarb: the star ingredient with its beautiful pink color and tangy flavor
- Low fat quark: 500g creates that signature creamy German cheesecake texture
- Greek yogurt: adds extra creaminess and slight tang to complement the quark
- Egg for filling: helps set the custard layer properly
- Sugar for filling: 150g balances the tartness of both quark and rhubarb
- Vanilla pudding mix: thickens the filling and adds stability
- Half lemon or lime: the citrus brightens all flavors and enhances the rhubarb
Step-by-Step Instructions
- Prepare the dough:
- Combine flour and baking powder in a large bowl. Add sugar, cold butter cut into small cubes, vanilla extract and egg. Work quickly with your fingertips until you have a crumbly dough texture. The key is not overworking it to maintain the flakiness. Remove about one third of the mixture and refrigerate for the topping. Press remaining dough firmly into your baking form to create an even base.
- Prepare filling and rhubarb:
- Wash the rhubarb stalks thoroughly and trim off the ends. If the stalks are particularly fibrous, peel the outer layer before cutting into 1cm pieces. In a separate bowl, combine quark, Greek yogurt, egg, sugar and vanilla pudding powder. Squeeze in fresh lemon juice and mix until completely smooth with no lumps. The mixture should have a thick pourable consistency.
- Assemble the cake:
- Pour the quark filling evenly over the dough base, spreading gently to the edges. Arrange the rhubarb pieces over the filling, pressing them slightly into the cream. You can create a pattern or simply distribute them evenly. Take the reserved dough from the refrigerator and crumble it between your fingers to create various sized crumbs. Scatter these evenly over the top of the cake.
- Bake to perfection:
- Place the cake in a preheated oven at 180°C using both top and bottom heat. Bake for 30 to 35 minutes until the crumble topping is golden brown and the filling appears set but still has a slight wobble in the center. Allow to cool completely in the pan before attempting to cut or remove. The filling will continue to set as it cools.
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The secret ingredient that makes this cake special to me is the quark. When I first moved to Germany, I had never heard of it before, but now I consider it essential for authentic European baking. My German neighbor first shared this recipe with me during a spring garden party, and seeing everyone's faces light up after the first bite made it an instant tradition in our home.
Storage Tips
This cake tastes even better on the second day as the flavors meld together. Store covered in the refrigerator for up to three days. The moisture from the rhubarb will begin to soften the crumble topping after this time. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to two months. Thaw overnight in the refrigerator before serving.
Rhubarb Selection and Preparation
Look for firm, crisp stalks with shiny skin and vibrant color. Younger, thinner stalks tend to be less stringy and have better flavor. Always discard the leaves as they contain oxalic acid which is toxic. For this recipe, there's no need to precook the rhubarb as it will soften perfectly during baking. If your rhubarb is particularly tart, you can toss it with a tablespoon of sugar before adding it to the cake.
Cultural Context
Quark cakes or "Quarkkuchen" are a staple in German baking tradition, especially in spring when rhubarb appears in gardens across the country. This style of cake falls somewhere between cheesecake and fruit cake in texture. The combination of creamy quark and tart rhubarb has been cherished for generations, typically enjoyed during afternoon coffee hour or "Kaffee und Kuchen" as a weekend tradition. Unlike American cheesecakes, the German version is lighter and less sweet.
Quark Substitutions
If you cannot find quark in your local stores, there are several alternatives. The closest substitute is a mixture of equal parts cottage cheese (blended until smooth) and Greek yogurt. Alternatively, you can use mascarpone mixed with a bit of lemon juice for tanginess, though this will create a richer result. In a pinch, cream cheese softened and blended with a splash of milk will work, though the flavor will be more intense.
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Frequently Asked Questions
- → How do I prepare the rhubarb for the cake?
Rinse the rhubarb thoroughly, peel it if necessary to remove tough strings, and then cut it into small, even pieces for uniform baking.
- → Can I substitute low-fat quark?
Yes, you can use full-fat quark or a mix of ricotta and Greek yogurt to maintain a creamy texture.
- → How should the butter be handled in the dough?
The butter must be chilled and cubed before mixing to ensure a crumbly, shortbread-like dough consistency.
- → What can I use instead of vanilla pudding mix?
If you don't have vanilla pudding mix, use cornstarch with a splash of vanilla extract as an alternative.
- → Should I let the cake cool completely before serving?
Yes, it's important to let the cake cool completely to allow the filling to set properly for easier slicing.