Summary

Ingredients

For the filling:

• 700 g rhubarb
• 1 pck. Custard powder, (vanilla flavor)
• milk
• 100 g suar

For the dough:

• 150 g low-fat quark
• 100 ml milk
• 100 ml oil
• 80 g suar
• 1 teaspoon, heaped with vanilla sugar
• 300 grams flour
• 1 packet baking powder

For the sprinkles:

• 150 grams flour
• 125 g suar
• 125 g butter, cold
• 1 teaspoon, heaped with vanilla sugar

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Instructions

1. The filling:
2. Peel the rhubarb and cut into pieces approx. 1 - 2 cm long. Put the sugar (except for 1 tablespoon) in a bowl and let it steep for at least half an hour. Mix the remaining tablespoon of sugar with the vanilla pudding powder and mix with the rhubarb juice, fill up with the milk to a total of 400 ml. Heat while stirring and bring to the boil once. Add pieces of rhubarb to the pudding and cook briefly.
3. Let the whole thing cool down.
4. The dough:
5. Knead a dough from the above ingredients. Divide into approx. 12 equal pieces (if necessary dust with a little flour so that the shaping works better) and shape into thalers. Place the thalers flat on a baking tray lined with baking paper. Spread approx. 2 tablespoons of rhubarb pudding in the middle of each taler and leave a margin of approx. 1 cm.
6. Preheat the oven to 160-170 ° C.
7. The sprinkles:
8. Make crumble from the above ingredients. Knead all the necessary ingredients together. Distribute the crumbles evenly on the thalers. Put the streuseltaler in the preheated oven and bake for about 15-20 minutes. The sprinkles should be golden brown and the base should be firm (but not dark / dry).
9. Place the finished thalers on a grid to cool down.