Summary

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

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Instructions

1. 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.
2. 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.
3. Serve sprinkled with powdered sugar.