Summary

Ingredients

For the dough:

• 175 g flour
• 50 g cornstarch
• 50 g almond (s), round
• 0.5 ½ teaspoon, leveled baking powder
• 1 egg yolk
• 100 g suar
• 150 g butter

For the filling: (quark filling)

• 0.25 liter ¼ milk
• 50 g cornstarch
• 80 g suar
• 1 packet vanilla sugar
• 250 g low-fat quark
• 1 egg yolk
• 1 lemon (s), the grated zest and 2-3 tablespoons its juice
• 2 egg whites
• 1 pinch (s) salt

For covering:

• 300 g rhubarb
• 3 tablespoon almond flakes
• Powdered sugar, for dusting

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Instructions

1. Knead the flour, cornstarch, almonds, baking powder, egg yolk, sugar and softened butter with a hand mixer until crumble forms. Place 2/3 of the crumble on the bottom of a springform pan (26 cm) lined with baking paper, press lightly and form a 3 cm high rim.
2. Clean the rhubarb and cut into pieces.
3. For the quark filling, mix the cornstarch with some of the milk. Bring the rest of the milk with the sugar and vanilla sugar to the boil. Then pour in the mixed cornstarch and let it boil briefly.
4. Stir the quark, egg yolks, lemon zest and lemon juice into the hot pudding and bring to the boil again.
5. Beat the egg whites with the salt until stiff and fold them into the hot quark pudding mixture. Now place the quark filling on the dough base and distribute the rhubarb pieces evenly on the filling. Scatter the remaining crumble on top and sprinkle with flaked almonds.
6. Bake in a preheated oven at 180 ° C top / bottom heat (hot air: 160 ° C) for about 50-60 minutes.
7. Dust with icing sugar after cooling.
8. Tip: The cake also tastes very good with other fruit such as cherries, gooseberries, plums or apples.