Rhubarb Cottage Cheese Cake
Discover the creamy delight of Rhubarb Cottage Cheese Cake, a protein-packed dessert with a light, tangy flavour topped with tart fruit.
Servings: 12
Calories: 269kcal
Equipment
- 9 inch circular cake pan
- measuring cups
- measuring spoons
- saucepan
- Mixing bowls
- whisk
Ingredients
- 120 g Unsalted Butter
- 180 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 3 Eggs
- 2 cups Cottage Cheese
- 3/4 cups White Sugar plus 2 tbsp
- 1/2 cup Honey
- 800 g Rhubarb chopped
Instructions
- Preheat oven to 400 F. Line a 9-inch cake pan or springform pan with parchment paper.
- In a small saucepan, melt the butter over medium heat.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together eggs, cottage cheese, 3/4 cup white sugar and honey until combined.
- Begin to whisk the wet ingredients into the flour mixture and just before it looks combined add the melted butter and whisk until a smooth mixture is achieved.
- Pour the batter in the prepared cake pan then top with rhubarb. Sprinkle with remaining 2 tbsp sugar.
- Bake until the cake is dark brown on top, shiny and is no longer wobbly in the centre, 70-80 minutes. The cake should appear puffed around the edges and spring back when pressed.
- Let cool on a rack before slicing.
Nutrition
Calories: 269kcal | Carbohydrates: 38.8g | Protein: 8.6g | Fat: 9.8g | Saturated Fat: 5.7g | Cholesterol: 64mg | Sodium: 421mg | Potassium: 363mg | Fiber: 1.7g | Sugar: 25.1g | Calcium: 134mg | Iron: 1mg
