Rhubarb Cake with Custard and Farmer's Cheese

Step-by-step method

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At a glance

You're building layers of flavor here—starting with a buttery pastry base, filling it with a tangy rhubarb and farmer's cheese custard, and topping it with grated dough for texture. The biggest time commitment is chilling and resting the dough for at least an hour, but the actual hands-on work moves pretty quickly once you get baking.

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    Pastry

    Mix the fine semolina flour with baking powder and icing sugar. Add the egg yolks and chilled butter cut into cubes. Work into a firm, non-sticky dough. Wrap it in plastic wrap and let it rest in the fridge for at least an hour.

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    Three portions

    Divide the dough into 3 equal parts. Put one part back in the fridge. Combine the other two and use them to form the base in the tin.

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    Prepare the tin

    Line the bottom of a 25 cm springform cake tin with baking paper, tucking it in neatly around the edges. Grease the sides with butter and dust with fine semolina flour.

Rhubarb Cake with Custard and Farmer's Cheese

bohynekuchyne
Active time total 1 h 40 min
Prep 20 min Cook 1 h 20 min
Plus 1 h 10 min of resting (not counted in active time)
10 Ingredients
7 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

1715 kcal

Calories

96 g

Carbohydrates

115 g

Fats

71 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I've loved rhubarb since I was a kid. It grew in the corner of our yard, right by the garden gate. I loved snapping off a piece, eating it, and pulling faces at how sour it was. Back then I fell head over heels for a simple sheet cake studded with rhubarb that my grandmother used to bake. And rhubarb compote too.

Vegetarian High-protein Desserts

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