Summary

Ingredients

For the dough:

• 300 g flour, sifted
• 1 pinch (s) salt
• 200 g butter, cold
• 100 g suar
• 1 egg (s)
• 3 wafers for fruit cake

For the filling:

• 500 ml milk, hot
• 50 g semolina
• 250 g quark
• 2 egg (s)
• 100 g suar
• 1 bag custard powder, vanilla
• 250 ml cream, whipped until stiff to 3 tablespoon
• 800 g rhubarb, stripped, cut into 2 cm lon pieces
• 100 g suar

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Instructions

1. Knead the dough ingredients. Line a greased springform pan (26 cm diameter) with it, pulling up one edge. Place wafers on top of the batter.
2. Sprinkle the rhubarb with 100 g sugar, let it steep.
3. In the meantime, let the semolina soak in the hot milk for about 20 minutes. Mix the quark, eggs, 100 g sugar, mix with the semolina with the pudding powder. Fold in the cream.
4. Spread the drained rhubarb on the wafers. Spread the quark semolina mixture on top. Bake in the oven preheated to 180 degrees for about 45 minutes.
5. Garnish with the rest of the cream.