Rhubarb and quark crumble cake

Ingredients for 1 servings:

• 300 g flour
• 1 pinch of salt
• ½ pack of baking powder
• 100 g sugar
• 200 g butter
• 1 egg(s)
• 380 ml milk
• 1 pack of pudding powder
• 3 tbsp sugar
• 2 egg yolks
• 250 g quark
• 300 g rhubarb
• 2 tbsp sugar
• 1 tsp cinnamon
• 70 g butter
• 70 g sugar
• 120 g flour
• 1 half vanilla sugar
• 1 pinch of cinnamon
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

First, make a shortcrust pastry. Quickly knead the dough with your hands using the ingredients listed above. Wrap the dough in cling film and refrigerate for about 30 minutes. Wash, trim, and peel the rhubarb stalks. Then cut them into smaller pieces, about 1 cm wide. Brush the bottom and sides of a springform pan with a removable ring with a little butter and dust lightly with flour. Preheat the oven to 180°C (top/bottom heat). Roll out the shortcrust pastry to the size of the cake pan, allowing you to form a slightly higher rim all around. Pierce several times with a skewer. Now prepare a vanilla pudding. Take some of the milk and mix it with the pudding powder and sugar according to the package instructions. Stir this into the boiling milk to form a thick pudding. Let it cool slightly, then stir in the egg yolks and quark and mix everything well. Pour this pudding-quark mixture onto the shortcrust pastry. Mix the rhubarb pieces with a mixture of sugar and cinnamon and spread it over the pudding-quark mixture. Combine the crumble ingredients in a bowl and mix with a mixer or your hands until fine crumbles form. Sprinkle the crumbles over the rhubarb. Place the rhubarb cake on the lowest rack of a hot oven and bake for about 60 minutes. Cover with aluminum foil after 3/4 of the baking time. Remove the baked rhubarb cake from the oven and let it cool slightly on a wire rack. Only then open the sides of the pan and let it cool completely.