Rhubarb and quark cake

Ingredients for 1 servings:

• 200 g biscuits (wholemeal biscuits)
• 250 g butter
• 500 g rhubarb
• 150 g butter
• 2 eggs
• 1 pack of pudding powder, vanilla
• 500 g quark (low-fat quark)
• 500 ml buttermilk
• 1 tsp orange peel, grated
• 200 g jam (strawberry jam)
• 2 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

*not so sweet*

Place the biscuits in a freezer bag and crush them finely with a rolling pin. Melt 100g of butter and knead it with the breadcrumbs. Press it into a greased springform pan (26cm diameter), forming a 2cm-high rim. Chill for 20 minutes. Trim the rhubarb and dice it 1cm. Beat the remaining softened butter and sugar for about 8 minutes until very creamy. Beat in the eggs one at a time. Stir in the custard powder, quark, buttermilk, and orange zest. Pour half of the quark mixture into the pan. Spread 250g of rhubarb on top and cover with the remaining quark mixture. Bake the cake in a preheated oven at 170°C (150°C fan-assisted oven) on the second rack from the bottom for 65 minutes. Let it cool in the pan for at least 4 hours. Bring the remaining rhubarb and jam to a boil, simmer for 3 minutes, then let it cool. Place on the cake and dust with powdered sugar.