John Myers
Ingredients for 4 servings:
- 500 g rhubarb
- ½ tsp ginger powder
- 130 g sugar
- 250 g cake (yeast plait)
- 60 g butter
- 2 tbsp, heaped sugar
- 3 eggs, separated
- 1 pinch of salt
- 2 packets of vanilla sugar
- 80 g sugar
- 400 g quark, 20%
- 80 g ground almonds
- 2 tbsp, heaped cornstarch
- 150 ml cream
- 3 tbsp, heaped powdered sugar
- 10 strawberries
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
simple, sweet and sour
Peel the rhubarb and cut into pieces. Mix with a little water, ginger, and sugar. Cover and simmer for about 3 minutes. The pieces should still have some bite. Cut the plaited bread into slices and brush with butter. Sprinkle the bottom of a baking dish with sugar. Line the bottom with the buttered plaited bread slices (butter side down). Spread half of the rhubarb pieces on top. For the egg custard, beat the egg yolks, salt, vanilla sugar, and sugar until frothy. Stir in the quark, almonds, and cornstarch. Fold the remaining rhubarb pieces into the mixture. Whip the cream and egg whites separately until stiff peaks form and fold in. Pour the custard into the dish and bake in a preheated oven at 180°C for about 35 minutes. Dust with icing sugar and garnish with strawberries and serve hot. It also tastes good cold.
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