John Myers
Ingredients for 1 servings:
- 1 ¼ kg rhubarb
- 525 g sugar
- 500 g flour
- 1 pinch of cinnamon
- 2 egg yolks
- 300 g butter
- 50 g cornstarch
- 2 packets of vanilla sugar
- 3 eggs
- 1 pack of pudding powder, vanilla flavor
- 1 pack of sauce powder, vanilla flavor
- 750 g quark, low-fat
- 2 tbsp lemon juice
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
refreshing!
Clean the rhubarb, cut into pieces, sprinkle with 125g of sugar, and let it sit for about 1 hour. Mix the flour, 250g of sugar, and cinnamon. Add the egg yolk and butter and knead everything into crumbles. Press 4/5 of the crumbles onto a greased baking sheet. Boil the rhubarb in its own juice. Mix the cornstarch with 75ml of water until smooth, then thicken the rhubarb with it. Let the compote cool. Beat the eggs with the remaining 150g of sugar and the vanilla sugar until frothy. Fold in the custard powder and sauce powder, then stir in the quark and lemon juice. Spread the cooled rhubarb over the dough and spread the quark mixture over the rhubarb. Place the cake in the preheated oven (top/bottom heat: 200°C, gas mark 3, fan: 180°C). After 15 minutes of baking, sprinkle the remaining crumble topping on the quark layer, then bake for another 30 minutes. Tip: This cake tastes especially good served with fresh cream. I freeze the freshly harvested rhubarb in portions in the spring (cleaned, sliced, raw) and then bake this cake in the fall or winter when there’s no rhubarb available outside.
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