I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?
170g butter (unsalted)
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
250g curd cheese (20%)
2 tbsp sour cream
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar
butter for the baking form
What to do
Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.
Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.
Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.
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