Summary

Ingredients

• 500 g rhubarb
• 500 g quark, 20%
• 200 g sour cream
• 100 g semolina, soft wheat
• 1 packet baking powder
• 8 tablespoon sugar
• 1 packet vanilla sugar, bourbon
• 6 egg (s)
• 1 tablespoon lemon peel, grated
• some cinnamon

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Instructions

1. Wash and clean the rhubarb, cut into cubes, sprinkle with a little sugar and cinnamon and let it steep.
2. Separate the eggs, beat the egg yolks with the sugar and vanilla sugar until frothy.
3. Stir in the quark, sour cream, semolina, baking powder and lemon zest.
4. Beat egg whites until stiff and mix in.
5. Mix the rhubarb with the egg, quark, sour cream and semolina mixture.
6. Pour the mixture into a buttered, fireproof form and bake at about 180-200 degrees in the lower third of the oven for about 30 minutes.
7. A vanilla sauce goes well with it.