Summary

Ingredients

• 375 grams flour
• 1 packet yeast (dry yeast)
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 200 ml milk, lukewarm
• 50 g butter, melted, cooled
• 1 ½ kg rhubarb
• 200 g sour cream
• 250 g quark (low-fat quark)
• 250 ml milk
• 4 tablespoon lemon juice
• 100 g suar
• 1 pack ready-to-use mix for semolina (sweet meal, vanilla flavor)
• 4 egg yolks
• 4 egg whites
• 60 g almond (s), peeled, sliced
• 100 g jam (rhubarb-raspberry)
• 1 tablespoon powdered sugar

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Instructions

1. For the dough, sieve the flour into a mixing bowl and mix carefully with the yeast. Add sugar, vanilla sugar, salt, egg, milk and butter or margarine, use a hand mixer (dough hook) to form a dough first on the lowest, then on the highest setting in about 5 minutes. Cover and leave the dough in a warm place until it has visibly enlarged.
2. In the meantime, clean and wash the rhubarb for the topping (do not peel off) and cut into pieces about 3 cm long.
3. For the cream, mix the sour cream with the quark, milk, lemon juice, sugar, semolina powder and egg yolk. Beat egg whites until stiff and fold in.
4. Dust the dough lightly with flour, take it out of the bowl and knead again well on the work surface. Roll out the dough in a fat pan (30 x 40 cm, greased), pushing up the edge a little.
5. Spread the cream on the dough and cover with the rhubarb pieces. Scatter the almonds on top. Put the drip tray in the oven.
6. Bake at around 160 ° C (fan-assisted, slightly preheated) for around 45 minutes.
7. Place the drip tray on a wire rack.
8. Heat the jam in a small saucepan and brush the hot rhubarb pieces with it. Let the cake cool in the drip tray.
9. Dust the cake with powdered sugar before serving.