Rhubarb quark cake on yeast dough

Ingredients for 1 servings:

• 250 g flour
• 1 pinch of salt
• 30 g sugar
• 1 packet of dry yeast
• 30 g oil or melted butter
• 1 egg yolk
• 130 ml milk, lukewarm
• 4 eggs
• 165 g sugar
• 1 packet of vanilla pudding powder
• 750 g low-fat curd cheese
• 200 g sour cream
• 500 g rhubarb, peeled and cut into small pieces
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

for a square springform pan 38 x 25 cm

For the yeast dough, place the flour, salt, sugar, dried yeast, oil, egg yolk, and milk in a bowl. Knead using the dough hook of a hand mixer or by hand until the dough is smooth and comes away from the bowl in a ball. If it’s too sticky, add a little more flour; if it’s still crumbly, add a little more milk. Let the dough rise in a warm place (e.g., in an oven preheated to 40 degrees Celsius) for about 45 minutes, until it has almost doubled in size. Line a square springform pan with baking paper and grease the edges. Roll out the yeast dough and place it in the pan. For the topping, beat the eggs and sugar with the whisk attachment of a hand mixer until they form a thick, yellow cream; the sugar has dissolved. With the mixer running (at low speed), stir in the custard powder. Then stir in the quark and sour cream. Spread the quark mixture over the yeast dough and scatter the finely chopped rhubarb on top. Bake in a preheated oven at 150°C (300°F) for approximately 60-70 minutes. Then remove from the oven and sprinkle 3-4 teaspoons of sugar over the rhubarb pieces while still hot.