Rhubarb and banana cake from the tray
- 750 g rhubarb
- 225 g Sugar
- 150 g Butter or margarine
- 550 g flour
- 1 packet vanillin sugar
- 150 g Lean quark
- 5 EL Milk
- 5 EL Oil
- 1 pinch Salt
- grated zest of 1 untreated lemon
- 1 packet Baking powder
- 3 (approx. 750 g) large bananas
- 2-3 tablespoons lemon juice
- fat and breadcrumbs
90 minutes
light
- 1.
- Clean, wash and drain the rhubarb and cut diagonally into thick slices. Scatter 2 tablespoons of sugar on top and let it steep a little. Melt the fat for the crumble. Knead 250 g flour, 125 g sugar and vanillin sugar with the lukewarm, liquid fat to a crumbly mass. Mix the quark, remaining sugar, milk, oil, salt and lemon zest together. Mix the remaining flour and baking powder and stir half into the quark mixture. Add the remaining flour and knead to form a smooth, supple dough. Grease a baking sheet (approx. 39x32 cm) and sprinkle with breadcrumbs. Roll out the quark and oil dough thinly and prick several times with a fork. Peel and slice the bananas and turn them in the lemon juice. Drain and spread on the dough together with the rhubarb. Sprinkle streusel evenly over the fruit and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 35-40 minutes and let cool down
1 piece approx:
- 260 kcal
- 1090 kJ
- 5 g protein
- 9 g fat
- 38 g carbohydrates
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