Heide's Rhubarb cake (Rhabarbarkuchen) Christmas Baking with SusieJ

Measurements [metric]

  • 1 Muerbteig
  • 1 3/4 to 2 1/4 lbs rhubarb
  • 1 c heavy cream
  • 3 eggs, separated
  • 1/2 c sugar
  • 9 oz Quark
  • 2 Tbs flour

Preheat the oven to 400 degrees F. Roll out the dough and line a large (at least 9.8 inches, preferably 11.8 inches) springform.

Wash the rhubarb and cut into pieces about 0.4 inches in size. Sprinkle with some of the sugar and allow to macerate.

Beat the heavy cream until stiff. Beat the egg yolks with the sugar until foamy. Fold the beaten cream under the yolks, then the quark, and the flour.

Beat the whites until stiff and glossy but not dry. Fold a third of the whites into the batter, then fold in the remaining whites.

Drain the rhubarb and fold into cream-quark mixture. Pour over the dough and bake about an hour to an hour and a quarter. The top will be brown and the center will not be jiggly.

Sprinkle with powdered sugar, cut into 12 or 16 slices, and serve with coffee.

Rhubarb is one another old-fashioned, under-appreciated foods that foodies have recently rediscovered. As someone who has long been in touch with her inner grandmother, I applaud the renaissance of this sour but delicious stem. My favorite dessert is a not-so-sweet rhubarb cheesecake.