Ingredients:

1.3 kg rhubarb
500 g low-fat quark
300 g whipping cream
1 ½ packs vanilla pudding powder for cooking
1 pack flavouring (Citro-Back) or the grated peel of a lemon
400 g sugar
350 g butter
450 g flour
4 medium-sized eggs
1 pack baking powder
Icing sugar for dusting

Preparation:

First, wash and clean the rhubarb and cut it into 1 – 2 cm long pieces.
For the quark cream, stir the quark with the liquid cream, the pudding powder, the Citro-Back or lemon peel and 75 g sugar until smooth.

For the crumble, knead 125 g sugar, 150 g butter in flakes and 200 g flour with the dough hook of the hand mixer, then crumble briefly with your hands into crumbles and set aside.

For the dough, first mix the remaining flour (250 g) with the baking powder. In a mixing bowl, beat 200 g sugar and 200 g butter until fluffy and gradually stir in the eggs one at a time. Finally, briefly stir in the flour mixed with the baking powder.

Spread the dough evenly on a baking tray lined with baking paper (approx. 32 cm x 39 cm). Spread the quark cream on the dough, distribute the rhubarb pieces on the cream and finally sprinkle the crumbles on top.
Bake the cake in a preheated oven at approx. 150 °C for around 45 – 50 minutes.

Allow the finished cake to cool for about 2 hours and dust with powdered sugar before serving.
It tastes great with whipped cream.