Baked curd cream with rhubarb compote

Name: Baked curd cream with rhubarb compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Cream curd; 100 g Schmand; 2 Eggs (size M); 100 g Sugar; 7-10 Tbsp grated rind of 1/4 untreated lemon; 1 package Bourbon vanilla sugar; 1 package Sauce powder "Vanilla flavor; 500 g Rhubarb; 250 ml apple juice; 1 TEASPOON Cornstarch; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Cream curd
100 g Schmand
2 Eggs (size M)
100 g Sugar
7-10 Tbsp grated rind of 1/4 untreated lemon
1 package Bourbon vanilla sugar
1 package Sauce powder "Vanilla flavor
500 g Rhubarb
250 ml apple juice
1 TEASPOON Cornstarch
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and cut the rhubarb into small pieces. Bring juice and 25 g sugar to the boil in a pot, add rhubarb. Cover and simmer for 3-4 minutes. Stir starch with 1 tbsp. water until smooth. Stir into the boiling rhubarb, bring to the boil again and simmer for about 1 minute. Put into a bowl and let cool down for about 1 hour
2
In the meantime, mix quark, sour cream, eggs, 75 g sugar, lemon peel and vanilla sugar. Stir in sauce powder. Divide the quark mixture into 4 ovenproof moulds (each containing 300 ml). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Increase the temperature approx. 5 minutes before the end of the baking time (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3), remove. Dust curd cream with icing sugar, add compote
3
Waiting time approx. 1 hour