Rhubarb Cake

Ingredients

• 1 package frozen strudel dough (ready-made)
• 350 g rhubarb
• 250 g quark with cream
• 80 g sugar
• 1 Organic lemon
• 2 Eggs
• 1 pinch salt
• 50 g butter
• 50 g breadcrumbs
• 50 g almond slivers
• powdered sugar
• flour (for work surface)
• 125 ml whipping cream
• 250 g quark with cream
• 50 g sugar

Instructions

1. 1.

   Let the dough thaw, roll it out and cut into two matching halves.

2. 2.

   Wash, peel, and cut the rhubarb into about 5 cm pieces; sprinkle with a little sugar.

3. 3.

   Place the quark in a bowl, stir in sugar, add grated lemon zest. Separate the eggs; beat the yolks into the quark mixture. Whisk the egg whites with a pinch of salt until stiff and fold them gently into the batter. Heat 30 g butter in a pan and lightly toast the breadcrumbs while stirring. Preheat the oven to 180°C.

4. 4.

   Grease the baking tin and dust it with breadcrumbs. Place one half of the dough on the bottom, spread the quark mixture over it, then arrange rhubarb pieces and almond slivers on top, and cover with the second half of the dough.

5. 5.

   Melt the remaining butter, brush the cake with it, and bake in the hot oven on the middle rack for about 30 minutes until golden brown. Remove and let cool.

6. 6.

   Whip the cream to stiff peaks; mix with quark, sugar, and lemon zest.

7. 7.

   Serve the cake.