Rhubarb and quark cake with crumble

Ingredients for 1 servings:

• 450 g wheat flour
• 1 pinch of baking powder
• 200 g sugar
• 250 g butter, soft
• 1 egg(s)
• 1 kg low-fat curd cheese
• 200 g sugar
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 2 eggs
• 1 pack of lemon zest
• 800 g rhubarb
• 80 g sugar
• 1 pinch of cinnamon powder
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

for a baking tray with a 30 x 28 cm baking frame

Grease a baking tray or line it with baking paper and place a 30 x 28 cm baking frame on it. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). For the crumble dough, mix the flour and baking powder in a mixing bowl. Add the remaining ingredients and use a dough hook to form crumbles. Spread two-thirds of the crumbles evenly in the baking frame and press down firmly with a tablespoon. Bake in the center of the oven for about 15 minutes. Then let the base cool and reduce the oven temperature to 170°C (top/bottom heat) or 150°C (fan oven). For the quark mixture, put the quark, sugar, custard powder, eggs, and lemon zest in a mixing bowl and mix with the whisk of a mixer. Spread the mixture onto the pre-baked base. For the topping, trim the rhubarb and cut it into pieces. Then mix well with the cinnamon and sugar and spread it on the quark mixture. Sprinkle the remaining crumbles over the rhubarb and press down lightly. Bake in the lower third of the oven for about 55 minutes. After baking, let the cake cool completely. Loosen and remove the baking frame. Dust the cake with powdered sugar before serving.