Mix butter, 100 g sugar, 1 egg, egg yolks, almonds and salt with the whisk of the hand mixer for approx. 3 minutes until creamy. Add oat flakes and 140 g flour and knead with the dough hooks of the hand mixer. Form the dough into a ball with floured hands and chill for about 30 minutes. In the meantime clean and wash the rhubarb and cut it into pieces of about 3 cm. Bring 1/4 litre water, 100 g sugar and 500 g rhubarb to the boil in a pot, steam for 1-2 minutes. Drain the rhubarb pieces on a sieve and let them cool down. (Use the stock for other purposes). Grease a springform pan (26 cm Ø), put the dough into the pan and press a rim of about 2 cm with floured hands. Prick the dough base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes. Mix quark, 170 g sugar, 1 packet of vanilla sugar, 1 tbsp. flour, 2 eggs and milk. Whip cream until stiff and fold into the quark mixture. Spread the rhubarb on the base and cover with the quark cream. Put back into the oven and bake at the same temperature for 30-40 minutes. Let the cake cool down in the tin and serve dusted with icing sugar
On 16 pieces:
Waiting time approx. 15 minutes