Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 70 grams sugar
• 125 g butter
• 1 egg (s)

For the filling:

• 0.5 ½ pack vanilla pudding powder
• 1 packet vanilla sugar
• 500 g low-fat quark
• 2 egg (s)
• 100 g suar
• 100 ml oil
• 400 g rhubarb
• 200 g strawberries

For the sprinkles:

• 40 g butter
• 2 tablespoon almonds, ground
• 60 g flour
• 70 grams sugar
• 3 tablespoon oatmeal
• Fat for the shape

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Instructions

1. First prepare the shortcrust pastry. To do this, stir together the butter and sugar until frothy, add the egg and flour and put the dough in the refrigerator for about 15 minutes.
2. For the filling, beat the egg whites until stiff. Mix the low-fat quark with the egg yolk, sugar, vanilla pudding and oil and fold in the egg whites. Spread the shortcrust pastry in a greased springform pan and use it to pull up an approx. 4 cm high rim. Add the quark mixture and bake everything in the oven at 180 ° C for approx. 35 - 40 minutes.
3. In the meantime, peel the rhubarb and cut into pieces approx. 2 cm wide. Cook until soft in a saucepan with a sip of water for approx. Wash and quarter the strawberries and mix with the rhubarb. Mix the ingredients for the crumble with a dough hook.
4. When the cake is slowly turning brown in the oven, spread the strawberry-rhubarb mixture on top and press down lightly. Spread the batter for the crumble on top. Put everything in the oven for another 15-20 minutes until the crumble is lightly brown.