Quark Rhubarb Gratin with Almonds

Ingredients

• 450 g fresh, ripe rhubarb
• 4 eggs
• 800 g low-fat quark
• 175 g sugar
• 1 tsp lemon zest
• 3 tbsp heavy cream (at least 30% fat)
• 1 packet vanilla sugar
• 2 tsp cornstarch
• Salt
• 150 g whole blanched almond kernels
• butter (for the pan)
• semolina (for the pan)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash, trim, peel if necessary, and cut the rhubarb into 1.5 cm pieces.

3. 3.

   Separate the eggs; whisk the yolks with quark, sugar, lemon zest, cream, vanilla sugar, and cornstarch. Beat the whites with a pinch of salt until stiff and fold into the quark mixture.

4. 4.

   Coarsely chop the almonds. Butter an oven‑proof round pan, dust it with semolina, and spread half the quark batter inside. Arrange the rhubarb on top, dust with powdered sugar, then cover with the remaining batter. Bake in the preheated oven for about 40 minutes. Sprinkle almonds over the gratin and bake another 5–10 minutes. Remove from the oven and serve immediately.