Rhubarb Cake with Quark

Ingredients

• 300 g whole wheat flour (e.g., emmer, spelt or wheat)
• 5 eggs
• 160 g coconut blossom sugar
• 200 g butter
• 800 g rhubarb
• 750 g low-fat quark
• 0.5 tsp vanilla powder
• 30 g cornstarch (2 Tbsp)
• 1 pinch salt
• 100 ml whipping cream
• 1 tsp orange zest

Instructions

1. 1.

   Sift the flour onto a work surface and make a well in the center. Place 1 egg, 80 g coconut blossom sugar and butter pieces into the well, crumble with a knife and quickly knead with your hands into a smooth dough. Add water or more flour as needed until the dough no longer sticks to your hands. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile clean the rhubarb, remove any stems if necessary, wash it and cut into pieces about 10 cm long.

3. 3.

   Line a baking sheet with parchment paper. Roll out the dough on a floured surface slightly larger than the baking sheet and lay it on the sheet. Raise an edge and prick the base several times with a fork. Preheat the oven to 180 °C (fan 160 °C; gas: level 2–3) and bake for 10 minutes, then remove.

4. 4.

   While the crust bakes separate the remaining eggs. Whisk the quark with the rest of the coconut blossom sugar, vanilla powder, cornstarch, salt, cream, orange zest and yolks until smooth. Beat the egg whites stiffly and fold them in. Spread the mixture over the crust, smooth it out and arrange the rhubarb pieces tightly on top. Bake in the preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 40–50 minutes. Remove the finished cake from the oven, let it cool, then cut into slices and serve.