Cheese and rhubarb cake (without wheat flour)

Ingredients for 1 servings:

• 300 g corn flour
• 200 g butter or margarine
• 150 g sugar
• 25 g corn flour
• 100 ml milk
• 2 eggs
• 500 g quark
• 600 g rhubarb
• 100 g sugar
• 100 g butter or margarine
• 2 tbsp sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 31 minutes

with corn flour

For the base and crumble, cream 200g butter or margarine and 150g sugar until light and fluffy. Add the 300g cornflour and mix until a lumpy crumble dough forms. Pour 3/4 of the crumble dough into a greased (or lined with baking paper) round springform pan. Press the crumble dough into a base. Reserve the remaining crumble dough. For the filling, wash, trim, and cut the rhubarb into small pieces. If you don’t like it too sour, mix the rhubarb with the 2 tablespoons of sugar. I don’t do this because the dough is sweet enough for me, and the sour rhubarb balances it out well. Cream 100g sugar and 100g butter or margarine until light and fluffy. Then add the eggs, milk, quark, and cornflour and mix well. The filling won’t be a stiff dough, but rather a relatively runny one. Spread the rhubarb evenly over the dough and spread the filling over it. Then sprinkle the remaining crumbles on top. Bake the cake in a preheated oven at 180°C (fan oven) for 1 hour. Let the cake cool completely before serving, otherwise it may collapse when sliced, but this won’t affect the flavor.