Summary

Ingredients

For the dough:

• 250 g flour
• 125 g butter
• 75 grams sugar
• 50 ml water
• 1 pinch (s) salt

For covering:

• 1 ¼ kg rhubarb
• 4 tablespoon sugar

For the cream:

• 4 egg yolks
• 125 g suar
• 1 packet vanilla sugar
• 500 g quark (low-fat quark)
• 200 g sour cream
• 1 packet custard powder, vanilla
• 1 cup cream

For the meringue topping:

• 4 egg whites
• 3 tablespoon sugar

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Instructions

1. For the stirred shortcrust pastry, beat the butter with sugar and salt until foamy and gradually stir in the flour and water until a soft kneading dough is formed.
2. Then roll it out and use it to line a greased springform pan with a high rim. Refrigerate.
3. Cut the rhubarb into small pieces, mix with the sugar and let it steep.
4. Then spread the rhubarb pieces on the dough.
5. Beat the egg yolks with sugar until thick and creamy, then stir in the quark, sour cream and vanilla pudding powder. Lightly whip the cream and fold in. Put on the rhubarb.
6. Then bake the cake at 175 degrees for about 45 minutes.
7. For the meringue, beat the egg whites with the sugar until stiff on the hot cake.
8. Then bake for another 30-35 minutes at 150 degrees.