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?

Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
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

500g rhubarb
100g sugar

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.