Rhubarb and quark cake

Ingredients for 1 servings:

• 600 g rhubarb
• 2 tbsp sugar
• 350 g flour
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g butter, room temperature
• 2 eggs
• 1 pinch of salt
• 250 ml cream
• 500 g low-fat curd cheese
• 100 g sugar
• 2 eggs
• 40 g cornstarch
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• 150 g flour
• 100 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• some fat for the mold
• some flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 10 hours

Wash the rhubarb and cut into approximately 1 cm wide pieces. Mix it with the sugar in a bowl and let it rest for about 30 minutes. Meanwhile, put the ingredients for the shortcrust pastry in a bowl and knead it into a smooth dough, first using the dough hook of a hand mixer and then by hand. Shape the shortcrust pastry into a ball, wrap it in cling film and chill in the refrigerator for about 15 minutes. For the filling, mix all the ingredients until smooth and set aside. Then place the rhubarb in a sieve and allow the liquid to drain off, dabbing any remaining moisture with kitchen paper. For the crumble, knead all the ingredients in a bowl with your hands and set aside. Preheat the oven to 170°C (fan-assisted) and grease a 26cm or 28cm springform pan. Remove the shortcrust pastry from the refrigerator and knead it slightly with your hands until soft. Dust the work surface with a little flour. Then roll out the dough to a diameter of approximately 36-38 cm. Lightly flour the surface of the rolled-out dough, fold the dough in, place it in the springform pan, and line the pan with it, forming a 3-4 cm high edge. Spoon the filling onto the shortcrust pastry and spread the rhubarb evenly over it. Crumble the crumble topping and spread it over the rhubarb. Bake at 170°C for approximately 55-60 minutes. Let the cake cool completely and then remove it from the pan. The cake tastes best when refrigerated overnight. Depending on the season, the recipe can also be used with other types of fruit. I recommend plums, prunes, gooseberries, or apples.