Rhubarbcake with Quark-topping
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Rhubarbcake with Quark-topping 
Categories: Shortcrust
Yield: 1 Recipe
======================== SHRORTCRUST PASTRY ========================
400 grams Wheat flour Type 405 or all-purpose
3 gestr. TL Baking powder
125 grams Sugar
1 pack Vanillin sugar, 7 – 8 grams
1/2 bottle Butter-Vanilla-flavour, about 5 drops
1 pinch Salt
2 Eggs , Size M
250 grams Butter
========================== RHUBARB TOPPING ==========================
1-1.2 kg Rhabarber
100-200 grams Zucker
=========================== QUARK TOPPING ===========================
4 Eggs , Size M
200 grams Sugar
1 pack Vanillin sugar, 7 – 8 grams
1/2 bottle Butter-Vanilla-flavour, about 5 drops
500 grams Quark
20 grams Starch
============================ DECORATING ============================
Confectioner’s sugar
============================== SOURCE ==============================
*
Dr. Oetker Blechkuchen ISBN 3-7670-0246-9 *
— Edited *RK* 05/26/2006 by
— Ulrike Westphal
1. Sift the flour with the baking powder. Rub the butter and
sugar into the flour until a breadcrumb texture is achieved. Beat
the eggs with salt and flavour and work gently into the crumbs to
form a smooth dough. Wrap in cling film and allow to relax in the
fridge for 1 hour before using. When needed, remove from the fridge
and allow to return to a cool room temperature before rolling.
2. Roll out the pastry and line a 30 x 40 cm baking tray and poke
with a pastry docker. Bake for 25 minutes in the preheated oven at
180 °C/fan 160°C/gas 3.
3. Wash rhubarb and cut into 4 cm pieces and arrange on the cooled
shortcrust. Sprinkle with sugar.
4. For the quark-topping beat eggs, sugar, vanillin-sugar and
flavour until foamy. Add quark and starch. Pour over the rhubarb and
bake again for 25 minutes in the oven at 180 °C/fan 160°C/gas 3.
5. Put baking tray on a wire rack and cool.
Sprinkle with confectioner’s sugar.
=====
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