Quarkkuchen mit Rhabarber (Print Version)
# Ingredients:
01 -
Butter, chilled – 200g.
02 -
Sugar, white – 200g.
03 -
Egg, fresh for dough – 1 piece.
04 -
Flour, wheat – 400g.
05 -
Vanilla extract – 1 tsp.
06 -
Baking powder – 2 tsp.
07 -
Fresh rhubarb – 6 to 7 stalks.
08 -
Low-fat quark – 500g.
09 -
Greek yogurt – 150g.
10 -
Egg, fresh for filling – 1 piece.
11 -
Sugar for filling, white – 150g.
12 -
Vanilla pudding mix – 1 packet.
13 -
Half a lemon or lime.
# Instructions:
01 -
Mix flour with baking powder first. Add sugar, cold butter, vanilla, and the egg. Knead into crumbly dough. Save 1/3 in the fridge and pat the rest as the base.
02 -
Rinse rhubarb, peel it if needed, then cut into pieces. Blend quark, yogurt, egg, sugar, pudding powder, and squeeze in some juice from the lemon.
03 -
Pour quark filling over the dough base. Place rhubarb on top, pressing gently. Sprinkle over the chilled crumbs.
04 -
Pop it into the oven at 180°C (top and bottom heat) for 30-35 minutes. Let it cool completely before enjoying.
# Notes:
01 -
Ideal for a half baking tray or a springform pan.
02 -
Butter should be really cold.
03 -
Let it cool down fully before cutting.