Rhabarberkuchen (Rhubarb tart)


  • 250g freshly cleaned rhubarb
  • 100g sugar
  • 80ml rape oil
  • 1 egg, medium
  • 1 package of vanilla sugar
  • 250g yogurt (or buttermilk)
  • 50g white chocolate, chopped
  • 50g chopped hazelnuts (or almonds)
  • 10g husked ginger
  • 300g whole wheat flour
  • 1 tea spoon baking soda
  • 1 tea spoon baking powder
  • ½ tea spoon salt


  1. Blend the sugar, the rape oil, the egg, the vanilla sugar, the yoghurt (or the buttermilk), the hazelnuts (or the almonds) and the chocolate in a bowl. Peel the ginger, dice it finely, and add it to the mixture.
  2. Blend the flour with salt, baking powder and baking soda in a second bowl. Stir it slowly in the first mixture.
  3. Clean the rhubarb, peel it and cut it into 1 cm broad slices. Preheat oven to 200 degrees, air circulation to 180 degrees.
  4. Stir the rhubarb in the blend, too.
  5. Fill the mixture in a greased spring form pan. Bake it for 20 minutes in the preheated oven.