Rhubarb cake from the springform pan

Ingredients for 1 servings:

• 125 g butter
• 150 g sugar
• 1 egg(s)
• 250 g flour
• 1 packet of vanilla sugar
• 1 kg rhubarb
• 500 g mascarpone
• 250 g quark
• 2 eggs
• 300 g sugar
• 2 packs of pudding powder (vanilla flavor) for cooking

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

fruity and delicious

Mix 125g butter, 150g sugar, 1 egg, 250g flour, and the vanilla sugar into a shortcrust pastry. Line a springform pan with baking paper and press the shortcrust pastry onto the bottom and sides, ensuring the rhubarb mixture is completely held in place. Cut the rhubarb into small pieces. Mix the mascarpone, quark, eggs, sugar, and custard powder until smooth. Add the rhubarb pieces and mix everything again. Now pour the mixture onto the shortcrust pastry. Bake at 160°C (top/bottom heat) for 70 minutes. Let the finished cake cool in the partially open oven to prevent it from collapsing. Remove the cake from the springform pan, cut into pieces, and serve with fresh whipped cream.