Summary

Ingredients

For the yeast dough:

• 400 g flour
• 80 g suar
• 50 g butter, soft
• 200 ml milk, lukewarm
• 1 cube yeast
• 1 egg (s)
• 1 pinch (s) salt

For the filling: (curd mass)

• 750 g quark
• 130 g powdered suar, sifted
• 100 g butter, soft
• 80 g cornstarch
• 4 egg (s)
• 1 lemon (s), juice and grated zest

For the sprinkles:

• 200 g flour
• 120 g butter, melt
• 80 g suar
• 1 egg yolk

For covering:

• 1 kg rhubarb
• 3 tablespoon sugar
• little water

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Instructions

1. Cut the rhubarb into small pieces, mix with the sugar and let the juice steep. Bring to the boil briefly and then let cool down.
2. Make a yeast dough and let rise for 30 minutes covered. For the quark mixture, mix together the butter, 1 egg, powdered sugar, lemon juice and zest. Gradually stir in the remaining eggs, add the quark and starch.
3. For the crumble, use flour, sugar, egg yolk and butter. Roll out the yeast dough in a greased drip pan, spread the quark mixture over it. Now distribute the rhubarb evenly and finally the crumble. Let rise for another 20 minutes.
4. Now bake for about 45 minutes at 180-190 ° C top / bottom heat or 170 ° C fan oven.