Rhubarb and Quark Crumble Cake

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the cream: (vanilla quark mixture)

For covering:

300 g rhubarb
2 tablespoon sugar
1 teaspoon cinnamon

For the sprinkles:

Instructions

First make a shortcrust pastry. To do this, quickly knead a shortcrust pastry with your hands using the ingredients listed above. Wrap the dough in foil and place it in the refrigerator for about 30 minutes.
Now wash, clean and peel the rhubarb stalks. Then cut into smaller pieces about 1 cm wide.
Brush the bottom and the edge of a baking pan with a removable ring (springform pan) with a little butter and dust thinly with flour. Preheat the oven to 180 ° C top / bottom heat.
Roll out the shortcrust pastry to the size of the cake pan so that you can use it to form a slightly higher edge of pastry all around. Pierce several times with a chopping needle.
Now prepare a vanilla pudding. To do this, remove some of the milk and mix with the pudding powder and sugar according to the instructions on the packet. Then stir this into the boiling milk, a thick pudding is created. Let cool a little, then stir in the egg yolks and quark and mix everything well. Pour this pudding and quark mixture onto the shortcrust pastry.
Mix the pieces of rhubarb with a mixture of sugar and cinnamon and spread over the pudding and quark mixture.
Put the ingredients for the crumble in a bowl and use a mixer or your hands to make fine crumble. Finally sprinkle these on the rhubarb.
Place the rhubarb cake on the lowest rack of the hot oven and bake for about 60 minutes. Cover after 3/4 of the baking time (aluminum foil).
Take the fully baked rhubarb cake out of the oven and let it cool a little in the tin on a wire rack. Only then open the edge of the mold and let it cool down completely.

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