Summary

Ingredients

For the kneading dough:

• 200 g flour
• 1 egg (s) (size M)
• 100 g butter or mararine
• 1 pinch (s) salt
• Flour for the work surface

For covering:

• 500 g low-fat quark
• 100 g suar
• 1 packet vanilla sugar
• 3 egg yolks (size M)
• 1 egg (s) (size M)
• 1 packet custard powder (vanilla flavor)
• 600 g rhubarb, washed, cleaned, cut into small pieces

For the meringue topping:

• 3 egg whites
• 100 g suar

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Instructions

1. For the kneading dough, sieve the flour into a mixing bowl. Add butter or margarine, egg and salt and use the hand mixer with the dough hook to work through first briefly on the lowest setting, then on the highest setting. Then knead into a smooth dough on a floured work surface.
2. Preheat the oven to (180 ° C top / bottom heat, hot air: 160 ° C). Roll out about 2/3 of the dough on the greased base of the springform pan (26 cm). Place the edge of the springform pan around it and prebake the base in the preheated oven for about 12 minutes.
3. Let the base cool down a little. Shape the remaining dough into a roll and place on the edge of the pre-baked base. Press against the mold so that an edge about 2 cm high is created.
4. Now make the topping from quark, sugar, vanilla sugar, egg yolk, egg and pudding powder. Mix all the ingredients to a creamy mass and finally fold in the prepared rhubarb. Spread the mixture on the floor and smooth it out. Bake for about 45 minutes at the same temperature.
5. Shortly before the end of the baking time, beat the egg whites until stiff. Gradually stir in the sugar. Take the cake out of the oven and spread the meringue on the cake and bake again at the same temperature for 8-10 minutes.
6. Let the cake cool down a bit in the form, then remove it from the form and place it on a wire rack.