Rhubarb casserole

Ingredients for 6 servings:

• 750 g rhubarb
• 100 g butter or margarine, soft
• 150 g cane sugar
• 3 eggs
• 500 g quark
• 3 tbsp semolina
• 175 g oat flakes
• Salt
• 1 lemon(s), grated peel and juice
• 2 tbsp vanilla sugar
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

full-fledged variant

Preheat oven to 200°C. Peel and wash the rhubarb, and cut into small pieces. Mix it with half of the cane sugar in a bowl and let it sit for at least 1 hour. Cream the butter and the other half of the sugar with a hand mixer until the sugar has dissolved. Gradually stir in the eggs, quark, semolina, oats, and a pinch of salt. Finely grate the lemon zest and add it. Add the juice of half a lemon. Mix well with the vanilla sugar. Fold in the rhubarb. Now transfer everything to a greased and crumbled casserole dish and bake the casserole for about 40 minutes on the middle shelf. Tip: Tastes even better the next day, as it has marinated even better. If you’re not watching your calories, you can either spread strawberry jam on it or serve it with vanilla sauce.