Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g butter, cold, in pieces
• 75 grams sugar
• 1 egg (s)
• 1 pinch (s) salt
• 0.5 ½ bottle rum flavor

Also:

• 50 g chocolate, white

For the filling:

• 180 g suar
• 500 g low-fat quark
• 1 packet vanilla sugar
• 2 egg (s)
• 1 packet vanilla pudding powder
• 1 tablespoon, heaped semolina
• 100 ml cream
• 500 g rhubarb, cleaned

For the sprinkles:

• 100 g oat flakes, tender as a flower
• 95 g suar
• 80 grams flour
• 90 g butter
• 20 g iner, rated or finely chopped

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Instructions

1. Knead a shortcrust pastry out of the dough ingredients and roll out a round shape slightly larger than the springform pan. Line the springform pan with the dough and pull up one edge, about etwa the height of the edge of the mold. Then put the mold in the fridge for about 1 hour.
2. Knead the streusel ingredients and also chill.
3. For the filling, cut the cleaned rhubarb into pieces about 1 cm in size. Mix the remaining ingredients of the filling into a creamy mixture and fold in the rhubarb pieces.
4. Melt the white chocolate in a double boiler or in the microwave and brush the cold shortcrust pastry with it to prevent it from becoming soggy.
5. Spread the rhubarb mixture on the shortcrust pastry base and cover with the sprinkles.
6. Bake the cake for about 75 minutes at 180 ° C top / bottom heat. If the crumble is still too light, then simply bake the cake in the oven again for 5 minutes with top heat or grill function.