Cheese and rhubarb cake

Ingredients for 1 servings:

• 150 g wheat flour type 405 or spelt flour type 630
• 80 g butter
• 50 g sugar
• 1 egg yolk
• Lemon zest from 1 lemon
• ½ tsp baking powder
• 750 g rhubarb, cleaned, in pieces
• 2 egg yolks
• 3 egg whites
• 150 g sugar
• 250 g low-fat quark or layered cheese
• 1 packet of vanilla pudding powder
• 50 g almonds, chopped
• some vanilla powder
• Lemon juice from 1 lemon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes

Make a shortcrust pastry from the dough ingredients and chill. Preheat the oven to 180°C. Roll out the dough and place about 2/3 of it into a springform pan as the base (I do this on baking paper). Prick the base and pre-bake at about 180°C for about 12 minutes. Once the base has cooled slightly, shape the rest of the dough into logs and press them onto the sides of the springform pan. Beat the egg whites with 2/3 of the sugar until stiff peaks form. Whisk together the egg yolks, the remaining sugar, the quark, lemon juice, pudding powder, vanilla, and almonds. Carefully fold in the beaten egg whites with a whisk. Pour 2/3 of the quark mixture into the springform pan, then spread the rhubarb on top, followed by the remaining mixture. Bake for about 90 minutes at 150°C. The cake tastes best served lukewarm with whipped cream, but it’s still delicious the next day.