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Rhubarb Custard Crumble Cake

Isn't rhubarb season the best season? Rhubarb contains lots of vitamin K, which improves bone health and is essential for blood clotting, and vitamin A, which keps your skin healthy and promotes visison in dim light. You can make so many different things with rhubarb: cakes, compote, crumbles, and even savoury dishes.

Preparation Time: 40 mins

Cooking Time: 30 mins

Total Time: 70 mins

Portions: 1 cake



Dough and Crumble:

250 g flour

125 g sugar

125 g butter (cold)


500 ml milk

45 g corn starch

80 g sugar

2 tsp vanilla extract

150 g quark

400 g rhubarb

50 g sugar



1. Mix the flour, sugar and butter (preferably with a mix as the butter will melt if you knead it with your hands). Place 1/3 of the dough aside to use for the crumble later. Add 1-2 tbsp of cold water to the remaining2/3 of the dough and refrigerate for 30 minutes.

2. Preheat the oven to 200°C.

3. Grease a tart form with butter and sprinkle with flour. Roll out the dough and lay out the form with it. Pierce a few holes with a fork and bake for 10 minutes.

4. Meanwhile prepare the crème. Pour all the milk except from 50 ml into a small pot, and heat on low heat. Mix the corn starch with remaining milk, and add the mixture, the sugar and vanilla extract to the pot as well. Bring to a boil and let simmer on low heat for 3 minutes while stirring, until the pudding has thickened. Let the pudding cool slightly and gradually add it to the quark. Spread on to the tart base.

5. Peel the rhubarb and cut it into small cubes, mix with the sugar and put on top of the crème. Last add the crumble. Bake for 30 minutes. Let cool completely and refrigerate for at least 2 hours.


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Rhubarb Custard Crumble Cake
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