500 g rhubarb
600 g flour
200 g butter
2 tsp baking powder
a pinch of salt
600 g quark
200 g sour cream
200 g sugar
4 eggs
2 tbsp semolina
vanilla sugar
For the base, I mixed the flour with the salt and baking powder, cut the butter into pieces and rubbed it into the flour until the mixture was crumbly. I lined a springform cake tin with baking paper, pressed about three quarters of the dough into the bottom and smoothed it out nicely.
For the topping, I mixed the quark, sour cream and semolina. I whisked the eggs with the sugars and poured them into the quark mixture. I poured the mixture into the cake tin. I chopped the rhubarb, scattered it over the quark mixture and pressed it in lightly. I spread the remaining crumble dough over the top. I baked it at 200°C for about an hour. The cake needs to cool before cutting, as the quark mixture is still runny while warm.
The result was very good. Anyone who prefers a more tart cake can use less sugar.
Enjoy!