John Myers
Contents
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Ingredients
- 400 g Flour
- 1 packet Baking powder
- 2 Free range eggs
- 175 g Cold butter
- 100 g White sugar
- 500 Milliliters Milk
- 1 packet Vanilla pudding
- 500 g Quark lean
- 2 Free range eggs100
- 100 g White sugar
- 300 g Rhubarb
- 1 tablespoon White sugar
- 150 g Cold butter
- 150 g White sugar
- 200 g Flour
- 1 packet Vanilla sugar
Instructions
- Cook the vanilla pudding according to the instructions and pour it into a bowl. Cover the pudding with foil so that it does not get skin and let it cool down.
- Clean, peel and cut the rhubarb into pieces. Put the rhubarb pieces in a bowl and sprinkle with a tablespoon of sugar.
- Make a shortcrust pastry from flour, baking powder, eggs, butter and sugar. Shape the dough into a ball, wrap in foil and refrigerate for about 30 minutes.
- Mix the quark, sugar and eggs together well in a bowl. Add the cooled pudding and stir in.
- Pour the dough into the prepared springform pan and pull up one edge. Put the quark mixture on the dough and smooth it out. Spread the rhubarb pieces over the mixture.
- Make sprinkles by hand from butter, sugar, flour and vanilla sugar. Spread the crumble on the rhubarb pieces.
- Now place the cake in the (convection) oven preheated to 175 degrees and bake for about 60 minutes. When the baking time is over, take it out of the oven, let it cool down for 20 minutes, remove the edge of the springform pan and let it cool down.
Nutrition
Serving: 100gCalories: 256kcalCarbohydrates: 33.4gProtein: 5.7gFat: 10.9g
