Rhubarb cheesecake with meringue

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 75 g sugar
• 50 ml water
• 1 pinch of salt
• 1 ¼ kg rhubarb
• 4 tbsp sugar
• 4 egg yolks
• 125 g sugar
• 1 packet of vanilla sugar
• 500 g quark (low-fat quark)
• 200 g sour cream
• 1 pack of pudding powder, vanilla
• 1 cup of cream
• 4 egg whites
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fantastically creamy and wonderfully juicy

For the shortcrust pastry, beat the butter with sugar and salt until light and fluffy, then gradually stir in the flour and water until you have a soft, kneadable dough. Roll out the dough and line a greased, high-sided springform pan with it. Chill. Cut the rhubarb into small pieces, mix with the sugar, and let it rest. Spread the rhubarb pieces over the dough. Beat the egg yolks with the sugar until thick and creamy, then stir in the quark, sour cream, and vanilla pudding powder. Lightly whip the cream and fold in. Pour it over the rhubarb. Bake the cake at 175 degrees Celsius for about 45 minutes. For the meringue, beat the egg whites with the sugar until stiff, and pour it over the hot cake. Bake for another 30-35 minutes at 150 degrees Celsius.