Quark Cake with Rhubarb

Ingredients

• 250 g flour
• 1 pinch salt
• 65 g sugar
• 125 g butter
• 1 egg
• 2 tbsp cold water
• 750 g low-fat quark
• 500 g rhubarb
• 4 eggs (medium)
• 150 g sugar
• 75 g softened butter
• 50 g semolina
• 1 packet of cheesecake mix and vanilla pudding powder each
• powdered sugar (for dusting)

Instructions

1. 1.

   First, combine flour, salt, and sugar for the shortcrust pastry. Add the egg, cubed butter, and water; quickly knead into a smooth dough. Wrap in foil and chill for 30 minutes.

2. 2.

   Roll out the pastry on a lightly floured surface. Line a greased 26 cm springform pan with the dough, lifting it about 4-5 cm at the edges. Prick the base with a fork. Place the pan in the refrigerator.

3. 3.

   For the quark filling, strain the low-fat quark through a sieve. Clean and cut the rhubarb into pieces. Separate the eggs; beat the egg whites until stiff, allowing half the sugar to drip in. Cream the butter. Gradually fold in the yolks, remaining sugar, quark, semolina, vanilla pudding, and cheesecake mix.

4. 4.

   Fold in the meringue and gently stir in the rhubarb. Pour the mixture over the pastry and smooth the top. Bake in a preheated oven at 175°C (fan) or 160°C fan for 1¼ hours. Let the cake cool in the turned-off oven before dusting with powdered sugar.