Rhubarb cake

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 250 ml milk
• 60 g butter
• 50 g sugar
• 2 eggs
• 1 pinch of salt
• 500 g quark
• 3 eggs
• 1 packet of pudding powder for cooking (vanilla flavor)
• 1 packet of vanilla sugar
• 180 g sugar
• 1 kg rhubarb
• 300 g flour
• 200 g sugar
• 200 g butter
• 1 pinch of salt
• 1 packet of vanilla sugar
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

with quark filling and sprinkles

For the dough, place the flour in a bowl and make a well in the center. Heat the milk. Pour the yeast into the well and add the milk. Melt the butter and mix with the sugar and eggs. Add the salt. Mix everything together, knead the dough thoroughly, and let it rise in a warm place (e.g., in an oven at 50°C) for 45 minutes. Roll out the dough and place it on a greased baking sheet. Preheat the oven to 175°C fan/convection oven. For the topping, drain the quark, then mix with the eggs, custard powder, 80g sugar, and vanilla sugar. Wash, peel, and slice the rhubarb. Sprinkle with the remaining sugar and let it sit for a while. Drain the liquid. Spread the rhubarb over the dough and pour over the quark filling. For the crumble, mix all the ingredients together and knead it into crumbles with your hands. Spread the crumbles over the topping and bake in the oven for about 35 minutes.