Knead the ingredients for the shortcrust pastry well, wrap in cling film and let rest in the refrigerator for 15 minutes.

Grease and crumble a size 32 pan, set aside.

In the meantime, wash and clean the rhubarb, cutting off the top and bottom - I don't pull it off - and then cut it into pieces about 2 cm in size.

Roll out the shortcrust pastry on a floured work surface and place in the mold, pulling up a small edge.

For the filling, stir together the butter, sugar, eggs, vanilla paste and lemon zest until creamy. Add the quark with the pudding powder and stir in. Spread the quark mixture on the dough and smooth it out. Spread the rhubarb pieces over it. Bake the cake at 175 ° C for about 50-60 minutes.

Let the finished cake cool in the tin for 15 minutes, then carefully place on a wire rack and let cool down completely.

Tip 7: if you want to give your cake a bit of shine, heat up some apricot jam and coat the still warm cake with it.