Summary

Ingredients

• 600 g rhubarb
• 2 tablespoon sugar

For the shortcrust pastry:

• 350 g flour
• 150 grams sugar
• 1 packet vanilla sugar
• 150 g butter, room temperature
• 2 egg (s)
• 1 pinch (s) salt

For the filling:

• 250 ml cream
• 500 g low-fat quark
• 100 g suar
• 2 egg (s)
• 40 g cornstarch
• 1 packet vanilla sugar
• 1 tablespoon lemon juice

For the sprinkles:

• 150 grams flour
• 100 g butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• some fat for the shape
• some flour for the work surface

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Instructions

1. Wash the rhubarb and cut into pieces approx. 1 cm wide. Mix with the sugar in a bowl and let steep for about 30 minutes.
2. In the meantime, put the ingredients for the shortcrust pastry in a bowl and knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Shape the shortcrust pastry into a ball and wrap it in cling film and put it in the refrigerator for about 15 minutes.
3. For the filling, stir all ingredients into a smooth mass and set aside. Then put the rhubarb in a sieve and let the liquid drain off, if necessary dab off the remaining moisture with kitchen paper.
4. For the crumble, knead all the ingredients in a bowl with your hands and set aside. Preheat the oven to 170 ° C (fan oven) and grease a 26 or 28 springform pan.
5. Take the shortcrust pastry out of the fridge and knead it with your hands until it is soft. Dust the work surface with a little flour. Then roll out the dough to a diameter of approx. 36 - 38 cm.
6. Rub the surface of the rolled out dough a little with flour, fold the dough in, place it in the springform pan and line the mold with it. Form a 3 - 4 cm high border.
7. Pour the filling onto the shortcrust pastry and distribute the rhubarb evenly on top. Crumble the crumble and spread on the rhubarb.
8. Bake at 170 ° C for approx. 55 - 60 minutes. Let the cake cool and remove it from the mold. The cake tastes best when it has been stored in the refrigerator overnight.
9. Depending on the season, the recipe can also be used for other types of fruit. I recommend plums, plums, gooseberries or apples.