Rhubarb cake with pudding and quark on a baking tray

Ingredients for 1 servings:

• 400 g flour
• 180 g sugar
• 250 g butter
• 750 g low-fat curd cheese
• 1,000 g rhubarb
• 2 packets of vanilla sugar
• 2 ½ packs of vanilla pudding powder
• 3 eggs
• 150 g sugar
• 100 g butter, liquid
• Grease for the tray

Instructions

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

Place flour, sugar, and 250g butter in a bowl and knead into a crumble dough with your hands. Spread 2/3 of the crumble onto a greased baking sheet. Pre-bake in a preheated oven at 180°C (160°C fan-assisted oven) on the middle rack for 12-15 minutes. Allow to cool. Wash and trim the rhubarb, and cut into 3cm pieces. Mix the sugar, vanilla sugar, and custard powder together with the quark, eggs, and 100g melted butter in a bowl. Mix with a hand mixer until smooth and spread onto the shortcrust pastry base. Spread the rhubarb over the crumble and sprinkle with the remaining crumble. Bake in a preheated oven at the same temperature for 40-45 minutes.