Rhubarb and Quark Soufflé
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rhubarb
- 3 tablespoon sugar
- 250 g quark (20%)
- 2 egg (s), separated
- 1 packet vanilla sugar
- salt
- 1 teaspoon powdered sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the rhubarb stalks into thin slices and sprinkle with 1 tablespoon of sugar. Mix the quark, egg yolk and vanilla sugar together. Beat the egg whites with a pinch of salt until stiff. Let the remaining sugar trickle in while whipping, then fold the egg whites into the quark.
- Just grease the bottom of a gratin dish, add half of the sugared rhubarb and top it with the quark cream. Cover with the remaining rhubarb slices. Bake in the preheated oven at 200 ° C on the middle rack for about 25 minutes until the soufflé is golden brown.
- Serve sprinkled with powdered sugar.
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