Cream 200 g butter, 100 g sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 1 egg and 2 egg yolks separately. Mix oat flakes, almonds and 125 g flour, knead with the dough hooks
Grease the springform pan (26 cm Ø). Pour the dough into the form, spread with a tablespoon and press up the rim by about 2 cm. Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes
Clean, wash and cut the rhubarb into pieces of about 3 cm. Boil the rhubarb with 4-5 tbsp. water and 100 g sugar. Then drain well, let cool off
Mix quark, 150 g sugar, vanillin sugar, 1 tablespoon flour, 2 eggs and milk with the whisks of the hand mixer until smooth. Whip cream until stiff and fold into the quark mixture
Spread the rhubarb on the base and cover with the curd mixture. Bake at the same temperature for 30-40 minutes. Let the rhubarb cake cool down in the tin. Dust with icing sugar. Served with: Whipped cream