Quarkkuchen with Fresh Rhubarb (Print Version)

# Ingredients:

→ Dough

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

→ Filling

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 - Juice from half a lemon or lime

# Instructions:

01 - Combine flour with baking powder. Mix in sugar, cold butter, vanilla extract, and the egg. Knead until crumbly. Reserve 1/3 in the fridge and press the remaining dough into the base of your pan.

02 - Rinse rhubarb, peel if needed, and cut into pieces. Blend together quark, yogurt, egg, sugar, pudding mix, and lemon juice until smooth.

03 - Pour the quark mixture over the dough base. Arrange rhubarb pieces on top, pressing them gently. Sprinkle the chilled crumb mixture evenly over the top.

04 - Bake at 180°C (top and bottom heat) for 30-35 minutes. Allow the cake to cool completely before slicing and serving.

# Notes:

01 - Ideal for a half baking tray or a springform pan.

02 - Ensure butter is very cold for the dough.

03 - Let the cake cool down fully before cutting to ensure proper consistency.

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