Rhubarb sheet cake with crumble

Ingredients for 1 servings:

• 400 g flour
• 80 g sugar
• 50 g butter, soft
• 200 ml milk, lukewarm
• 1 cube of yeast
• 1 egg(s)
• 1 pinch of salt
• 750 g quark
• 130 g powdered sugar, sifted
• 100 g butter, soft
• 80 g cornstarch
• 4 eggs
• 1 lemon(s), juice and grated zest
• 200 g flour
• 120 g butter, melted
• 80 g sugar
• 1 egg yolk
• 1 kg rhubarb
• 3 tbsp sugar
• little water

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Chop the rhubarb into small pieces, mix with the sugar, and let it juice. Bring to a boil briefly, then let cool. Make a yeast dough and let it rise, covered, for 30 minutes. For the quark mixture, mix the butter, 1 egg, powdered sugar, lemon juice, and zest. Gradually stir in the remaining eggs, then add the quark and cornstarch. For the crumble, combine the flour, sugar, egg yolk, and butter. Roll out the yeast dough in a greased roasting pan and spread the quark mixture over it. Spread the rhubarb evenly and finally add the crumble. Let it rise for another 20 minutes. Bake for approx. 45 minutes at 180-190°C (top/bottom heat) or 170°C (fan oven).