Summary

Ingredients

• 1 kg rhubarb, (for the filling)
• 80 g suar, (for the fillin)
• 250 g flour, (for the shortcrust pastry)
• 125 g butter, cold (for the shortcrust pastry)
• 100 g suar, (for the shortcrust pastry)
• 2 egg yolks, class M (for shortcrust pastry)
• 1 tablespoon milk, (for the shortcrust pastry)
• 1 pinch (s) salt (for the shortcrust pastry)
• 2 medium egg (s), (for the casting)
• 60 g suar, (for the icin)
• 1 vanilla pod (s), the pulp it (for the topping)
• 120 g crème fraîche
• 80 g quark, low-fat quark (for the toppin)
• 20 g cornstarch, sifted (for the toppin)
• 1 tablespoon powdered sugar, sifted

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Instructions

1. Peel the rhubarb, cut into slices, sprinkle with sugar and let stand for about 30 minutes. Then simmer in a large pan until the liquid has almost evaporated. Then drain in the sieve.
2. Make a shortcrust pastry from the ingredients for the dough, wrap in foil and refrigerate for 30 minutes.
3. Then roll out the dough, line the springform pan with dough (2/3 of the dough), form the edge (with the remaining third). Prick the dough several times with a fork.
4. Pour in the rhubarb compote and smooth it out.
5. Beat eggs, sugar and vanilla sugar until frothy. Stir in the creme fraiche, quark and starch. Pour the egg icing onto the rhubarb.
6. Bake the tart in the preheated oven on the 1st bar from the bottom for 25-30 minutes at 200 degrees. Dust with powdered sugar 5 minutes before the end of baking.