Rhubarb cake with vanilla quark icing

Ingredients for 1 servings:

• 375 g butter, soft
• 270 g sugar
• 1 pinch of salt
• 1 lemon(s), organic, grated peel
• 6 eggs
• 5 tbsp eggnog
• 2 packs of vanilla pudding powder, 37 g each
• 226 g flour
• 2 tsp baking powder
• 100 g almonds, ground
• 800 g rhubarb, cleaned, cut into 1.5 cm pieces
• possibly vanilla sugar for sprinkling
• 250 ml milk
• 1 packet of vanilla pudding powder
• 200 g sugar
• 200 g butter, soft
• 5 eggs
• 1 packet of vanilla sugar
• 200 g low-fat curd cheese
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

for a rectangular springform pan of 38 x 25 cm

Preheat the oven to 180°C. For the pastry: Cream the butter, sugar, and a pinch of salt until light and fluffy. Stir in the lemon zest, eggs, and egg liqueur. Mix the flour, pudding powder, baking powder, and almonds and stir in. Spread the batter into a 38 x 25 cm springform pan lined with baking paper and scatter the rhubarb pieces on top. For the icing: Microwave a pudding from the milk, pudding powder, and 2 tablespoons of sugar, then let it cool. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the softened butter with a hand mixer until light and fluffy. Gradually beat the egg yolks and the remaining sugar into the butter, alternating layers. Combine the cooled pudding with the vanilla sugar and low-fat quark, then stir into the butter mixture. Carefully fold in the beaten egg whites and then spread everything over the rhubarb. Bake the cake in a preheated oven at 180°C for approximately 60 minutes. Halfway through baking, cover with baking paper to prevent the cake from overbaking. You can also sprinkle the cake with vanilla sugar.