Rhubarb and quark cake

Ingredients for 1 servings:

• 650 g rhubarb
• 1 vanilla pod(s)
• 160 g sugar
• 1 packet of pudding powder (vanilla flavor)
• 13 g starch flour
• 4 eggs
• 80 g semolina
• 2 ½ tsp baking powder
• 670 g quark
• possibly powdered sugar for dusting
• Fat for the mold
• Breadcrumbs for the mold

Instructions

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

very juicy and not too sweet

Halve the vanilla pod lengthwise and scrape out the seeds. Mix with the cornstarch, sugar, and pudding powder. Add the eggs and beat until smooth. Stir in the quark. Mix the semolina and baking powder, add to the mixture, and stir in. Wash and trim the rhubarb and cut into approximately 1 cm thick pieces. Add to the batter and stir in. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Spread the batter on top and smooth it down. Bake in a preheated oven (top/bottom heat: 180°C, fan oven: 160°C) for approximately 45 minutes. Allow to cool and then remove from the pan. If you like, you can dust the cake with powdered sugar.