Hangop en Warm Fruit



Rhubarb Cake


  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • 250 g flour
  • 1 t baking powder

Mix together, and put in a cake tin.


  • 500-1000g rhubarb
  • 3 eggs, separated
  • 200 g sugar
  • 125 g quark
  • 2 T sour cream
  • 1 sachet vanilla sugar
  • 1 T flour

Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.

Put the filling on the crust, and bake for ~1 hour at 180C.

Credits: Britta Dorn

2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.

2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.

2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.

2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.


Meloenijs met Chocolade

  • 1 ripe galia melon
  • 100 g sugar
  • 1 sack vanilla sugar
  • 100 g pure chocolate, in pieces

Halve the melon and remove the seeds. Remove the rind and cut the melon in pieces, and puree with a staff mixer or blender.

Mix the sugar and vanilla sugar through the melon puree. Put sugared puree in popsicle forms, and freeze for 6 hours.

Put the chocolate in a glass bowl and warm in the microwave for 1 minute at 600 watts; remove, stir, and heat again for 30 seconds at 600 watts. Let the chocolate stand until it is melted.

Remove the popsicles from the freezer and taken them out of the forms, running them under hot water if necessary to loosen them. Dip the tips of the popsicles in the melted chocolate, and let it harden.

Credits: Aller Hande, my translation.