Summary

Ingredients

For the ground:

• 150 g flour, type 1050
• 60 g butter
• 50 grams sugar
• 1 egg (s)

For the filling:

• 500 g quark (low-fat quark)
• 250 g buttermilk
• 150 grams sugar
• 75 g flour, type 405
• 2 egg (s)
• 1 packet vanilla sugar
• 1 lemon (s), untreated, the zest it
• 400 g rhubarb
• Fat for the shape

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Instructions

1. Knead the dark flour with butter, sugar and egg to a shortcrust pastry (add a little more water if necessary) and refrigerate for 30 minutes.
2. Meanwhile, clean the rhubarb and cut into bite-sized pieces.
3. Mix the remaining ingredients to a homogeneous mass.
4. Roll out the shortcrust pastry and line a greased springform pan (28 cm) with it.
5. Briefly prebake at 165 ° C in a preheated oven until it is no longer greasy.
6. Stir the rhubarb pieces into the filling and finally distribute everything on the prebaked shortcrust pastry.
7. Bake the cake for 30-40 minutes, until the filling feels firm even in the middle.
8. Tastes best when chilled.