Rhubarb Quark Crumble Cake

Photo and recipe: Liz Sinner - vegelizious

Prepare the dough: In a bowl, combine flour, butter, sugar, salt, and cinnamon until a crumbly dough forms. Set aside ¼ of the dough for the crumble topping. To the remaining ¾, add 1 egg and mix until smooth. Wrap both portions separately and refrigerate for about 30 minutes.

Make the filling: In a small bowl, whisk 50 g cornstarch into ¼ of the cold milk until smooth and lump-free. In a saucepan, heat the remaining milk with 50 g sugar and vanilla. Once warm, whisk in the cornstarch mixture and bring to a boil, stirring constantly until thickened. Let cool slightly, then stir in “Stoffi,” the remaining 30 g sugar, and eggs until smooth.

Prepare the rhubarb: If stringy, peel the rhubarb, then cut it into small pieces. Toss with 30 g sugar and set aside to release some of its liquid.

Assemble the cake: Press the larger portion of chilled dough into the base of a springform tin lined with baking paper. Pierce with a fork. Pour the quark filling over the base. Lightly drain the rhubarb and distribute it evenly over the custard, ado not pour any of the liquid that has come out of the rhubarb onto the cake. Crumble the reserved dough over the top.

Bake: Preheat the oven to 190 °C (top/bottom heat). Bake for about 60 minutes until golden and set. Let cool completely before serving—best enjoyed after refrigerating overnight.