Ingredients
Scale
- 120 g unsalted butter
- 180 g all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 3 large eggs
- 2 cups cottage cheese
- 3/4 cup white sugar plus 2 tbsp
- 1/2 cup honey
- 800 g rhubarb, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a 9-inch cake pan or springform pan with parchment paper.
- In a small saucepan over medium heat, melt the butter.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk the eggs, cottage cheese, 3/4 cup of sugar, and honey until well combined.
- Add the wet ingredients to the dry ingredients and whisk in the melted butter until the mixture is smooth.
- Pour the batter into the prepared pan, top with the chopped rhubarb, and sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 70 to 80 minutes, or until the top is dark brown, shiny, and the center is set without wobbling.
Notes
- Use full-fat cottage cheese for the best texture and moisture.
- Cut rhubarb into roughly equal pieces so it cooks evenly on top.
- The cake is done when the center does not wobble and the top is deeply golden and shiny.
- Let the cake cool in the pan for at least 20 minutes before slicing.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg