Rhubarb crumble cake

Ingredients for 1 servings:

• 125 g butter
• 3 eggs
• 175 g sugar
• 500 g quark (cottage cheese)
• 1 lemon(s), untreated, peel
• 4 tbsp semolina
• 3 tbsp, leveled cornstarch
• ½ vanilla pod(s)
• 2 pinches of salt
• 500 g rhubarb
• 1 packet of vanilla sugar
• 80 g butter
• 80 g sugar
• 70 g flour
• 40 g almond(s), ground
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

heavenly sheet cake with fruity rhubarb on light curd dough

Preheat the oven to 175°C (350°F). Melt the butter and let it cool. Separate the eggs. Beat the sugar and egg yolks until frothy. Gradually stir in the curd cheese, finely grated lemon zest, semolina, cornstarch, scraped vanilla seeds, and a pinch of salt. Then add the melted, cooled butter. Beat the egg whites with the remaining pinch of salt until stiff peaks form and fold into the curd mixture. Line a baking sheet with baking paper and spread the mixture as evenly as possible. Peel the rhubarb skin with a knife. Cut the rhubarb into approximately 0.5 cm wide pieces, spread evenly over the curd mixture, and sprinkle with the vanilla sugar. For the crumble, melt the butter. Mix the sugar, flour, and almonds in a bowl, pour the butter over the top, and use a fork to crunch into crumbles. Cover the cake with the crumble and bake for about 45 minutes. Let the finished cake cool slightly and sprinkle with powdered sugar, if desired.