Summary

Ingredients

• 150 g quark (low-fat quark)
• 75 grams sugar
• 1 egg (s)
• 1 pinch (s) salt
• 6 tablespoon oil
• 3 teaspoons baking powder
• 270 g flour
• 1 point vanilla sugar
• Flour for rolling
• 800 g rhubarb

For the sprinkles:

• 80 g butter
• 125 g flour
• 125 g suar

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Instructions

1. Wash and peel the rhubarb, cut into pieces approx. 5 cm long, sprinkle with a little sugar and set aside. Mix the quark with the egg, sugar, salt and oil with a hand mixer (whisk), mix the flour with baking powder and sieve, stir in half of it at the lowest setting, knead in the second half with the kneading picks until a smooth dough is formed. Shape into a ball and leave to rest in cling film for about 10 minutes. Then roll out on a lightly floured work surface. Put the batter in a baking sheet and cover with the rhubarb. Knead the streusel and place on the cake. Bake in the oven at 200 degrees for 30 minutes.