Rhubarb tart with quark and crème fraîche topping

Ingredients for 1 servings:

• 1 kg rhubarb (for the filling)
• 80 g sugar (for the filling)
• 250 g flour (for the shortcrust pastry)
• 125 g butter, cold (for the shortcrust pastry)
• 100 g sugar (for the shortcrust pastry)
• 2 egg yolks, size M (for the shortcrust pastry)
• 1 tbsp milk (for the shortcrust pastry)
• 1 pinch of salt (for the shortcrust pastry)
• 2 m.-sized eggs (for the casting)
• 60 g sugar (for the icing)
• 1 vanilla pod(s), pulp (for the icing)
• 120 g crème fraîche
• 80 g quark, low-fat quark (for the topping)
• 20 g cornstarch, sieved (for the glaze)
• 1 tbsp powdered sugar, sifted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the slightly different rhubarb cake

Peel the rhubarb, slice it, sprinkle it with sugar, and let it stand for about 30 minutes. Then braise it in a large pan until the liquid has almost evaporated. Drain it in a sieve. Make a shortcrust pastry from the ingredients for the pastry, wrap it in foil, and chill for 30 minutes. Then roll out the dough, line the base of the springform pan with pastry (2/3 of the pastry), and form a rim (with the remaining third). Prick the dough several times with a fork. Pour in the rhubarb compote and smooth it down. Beat the eggs, sugar, and vanilla sugar until very fluffy. Stir in the crème fraîche, quark, and cornstarch. Pour the egg glaze over the rhubarb. Bake the tart in the preheated oven on the first rack from the bottom for 25-30 minutes at 200°C. Dust with powdered sugar 5 minutes before the end of baking.