Rhubarb Sheet Cake

Ingredients

• 350 g puff pastry (refrigerated)
• 750 g quark cheese
• 100 g sugar
• 2 tbsp vanilla sugar
• 2 tbsp Cornstarch
• 1 pinch salt
• 100 ml whipping cream
• 4 eggs
• 1 tsp grated orange zest (unprocessed)
• 4 tbsp sponge cake crumbs
• 800 g rhubarb

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced and line a baking tray with parchment paper.

2. 2.

   Roll out the pastry to fit the tray, placing it on the sheet and forming a border around the edges.

3. 3.

   For the filling, whisk together quark, sugar, vanilla sugar, cornstarch, salt, cream, eggs, and orange zest until smooth. Spread this over the pastry, smoothing the surface, then sprinkle with sponge cake crumbs. Wash, trim, and cut the rhubarb into 2–3 cm pieces; distribute them evenly over the quark mixture.

4. 4.

   Bake in the preheated oven for 40–50 minutes until golden brown.

5. 5.

   Remove the finished cake from the oven, allow it to cool, lift it off the tray, slice into portions, and serve.