John Myers
Ingredients for 1 servings:
- 600 g rhubarb, unpeeled
- 125 g flour
- 40 g sugar
- 1 packet of vanilla sugar
- 30 g almonds, ground
- 80 g butter, soft
- 1 egg(s)
- 250 g quark, 20%
- 1 cup of cream
- 1 packet of vanilla pudding powder
- 50 g sugar
- 150 g flour
- 75 g sugar
- 115 g butter, soft
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
Peel the rhubarb and cut into small pieces. Grease a 26cm springform pan thoroughly. Make a batter from the flour, sugar, vanilla sugar, almonds, egg, and butter, roll it out, and place it in the springform pan. For the quark cream, mix the quark, cream, sugar, and vanilla pudding powder until creamy. Pour this mixture into the base of the springform pan and scatter the rhubarb pieces on top. For the crumble, knead the flour, sugar, and butter into a crumbly mixture. Spread the crumble mixture over the rhubarb, ensuring it is well coated. Bake in a preheated oven at 160°C (convection oven) for approximately 40-50 minutes. Allow to cool in the springform pan. Dust with powdered sugar or serve with whipped cream, if desired.
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