Rhubarb – Egg Tart

Ingredients for 1 servings:

• 400 g flour
• 1 packet of baking powder
• 250 g quark
• 6 tbsp milk
• 6 tbsp oil
• 75 g sugar
• 1 packet of vanilla sugar
• 1 kg rhubarb
• 2 tbsp sugar
• 500 g quark
• 150 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 2 tbsp oil
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 1 pack of pudding powder, vanilla
• 200 g butter
• 4 eggs

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

a recipe from grandma’s time

Clean the rhubarb, cut it into bite-sized pieces, and let it sit with 1-2 tablespoons of sugar for a few hours if possible. Preheat the oven to 175°C fan/gas mark 3. Knead all the ingredients for the base well and spread it on a greased baking sheet lined with baking paper. Spread the rhubarb on top. Mix the ingredients for the quark layer until creamy and spread it evenly over the rhubarb. Prebake in the oven for about 30 minutes. Meanwhile, cook the pudding according to the package instructions and let it cool slightly. Then separate the eggs. Add the egg yolks and butter to the pudding and beat until creamy. Beat the egg whites until stiff peaks and stir into the pudding mixture. Pour this mixture onto the prebaked cake and bake for another 30 minutes. Let it cool.