Rhubarb – Egg Peck
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 400 g flour
- 1 packet baking powder
- 250 g quark
- 6 tablespoon milk
- 6 tablespoon oil
- 75 grams sugar
- 1 packet vanilla sugar
- 1 kg rhubarb
- 2 tablespoon sugar
For the cream: (quark layer)
- 500 g quark
- 150 grams sugar
- 1 egg (s)
- 1 packet vanilla sugar
- 2 tablespoons oil
- 1 packet custard powder, vanilla
For the cream: (egg pancake)
- 500 ml milk
- 1 packet custard powder, vanilla
- 200 g butter
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb, cut into bite-sized pieces and let it steep for a few hours if possible with 1-2 tablespoons of sugar.
- Preheat the oven to 175 ° C fan oven.
- Knead all the ingredients for the base well and distribute them on a greased baking sheet lined with baking paper. Spread the rhubarb on top.
- Mix the ingredients for the quark layer into a creamy mixture and distribute evenly over the rhubarb. Pre-bake in the oven for about 30 minutes.
- Meanwhile, cook the pudding according to the instructions on the packet and let it cool down a little. Then separate the eggs. Add egg yolks and butter to the pudding and stir until creamy. Beat egg whites into snow and add to the pudding mixture. Put this mixture on the pre-baked cake and bake for another 30 minutes. Let cool down.
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