- 350 g Küchenmeister spelt flour T630
- 200 g butter
- 200 g sugar
- 100 g butter
- 100 g sucker
- Pinch of salt
- 1 egg
- 500 g low fat quark
- 20 g Küchenmeister corn starch
- Zest and juice from 1 organic lemon
- 750 g rhuarb
For the bottom of the cake: Cream together the butter and sugar. Add the spelt flour and work into a streusel. Place 2/3 of the dough into a greased springform and press firmly to form an edge and bottom.
For the filling: Cream together the butter and sugar. Add the egg, quark, corn starch, salt, lemon juice and zest. Mix well until a smooth batter forms.
Wash the rhubarb and slice into finger wide pieces. Mix the rhubarb pieces into the quark mixture, before pouring into the springform and spreading evenly.
Sprinkle the rest of the streusel on top.
Bake the cake in a preheated oven (175°C convection) on the middle rack for 50-60 minutes.