Rhubarb crumble cheese tart
easy
90 mins
90 mins
Ingredients
- 175 g soft butter
- 100 g Icing sugar
- 300 g Flour
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 200 g Rhubarb
- 75 ml apple juice
- 25 g + 3 tablespoons sugar
- 1-2 TEASPOONS Cornstarch
- 1 egg (size M)
- 250 g Low-fat curd
- 7-10 Tbsp grated rind of 1/4 untreated lemon
- 1/2 package Sauce powder "Vanilla flavor
- 7-10 Tbsp Grease
Directions
- 1
Mix the butter in pieces, icing sugar, flour, 1 pinch of salt and vanillin sugar with the dough hooks of the hand mixer to form crumbles. Put about 2/3 of the crumbles into a greased rectangular tart tin with lift-off base (approx. 11 x 36 cm). Press down to a smooth base, pressing up at the edges, chill the remaining crumbles
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, remove from oven. In the meantime clean, wash and cut the rhubarb into small pieces. Boil up apple juice and 25 g sugar in a pot. Add the rhubarb, simmer for about 1 minute. Mix starch with 1 tbsp. water, add while stirring, let simmer for another 1-2 minutes, remove from heat
- 3
Separate the egg. Mix quark, egg yolk, 3 tbsp. sugar and lemon rind. Stir in sauce powder. Beat the egg white and 1 pinch of salt with the whisk of the hand mixer until stiff, fold in
- 4
First spread the rhubarb compote on the base, then add the cheese mixture. Sprinkle the rest of the crumbles over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes on the bottom shelf, remove from oven, and let cool in the mould on a cake rack for about 2 hours. Remove the cake from the tin, cut into 12 bars
- 5
waiting time approx. 2 hours
Nutrition Facts
280 kcal
35 g
13 g
6 g
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