Rhubarb-quark casserole with strawberries

Name: Rhubarb-quark casserole with strawberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g Rhubarb; 75 g Sugar; 2 Eggs; 20 g Butter or margarine; 500 g Low-fat curd; 1 package Vanillin sugar; 125 g Wholegrain semolina; 1 knife tip Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 125 g Strawberries; 2 TABLESPOONS Strawberry Jam

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g Rhubarb
75 g Sugar
2 Eggs
20 g Butter or margarine
500 g Low-fat curd
1 package Vanillin sugar
125 g Wholegrain semolina
1 knife tip Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
125 g Strawberries
2 TABLESPOONS Strawberry Jam

Directions

1
Clean, wash and cut the rhubarb into approx. 4 cm long pieces. Steam in little water for about 2 minutes and drain. Mix with 25 g sugar. Separate the eggs. Beat the fat until frothy. Stir in low-fat curd cheese, 50 g sugar, egg yolk and vanillin sugar.
2
Stir everything until frothy. Stir in semolina, baking powder and lemon peel. Beat egg whites until stiff, fold in. Fold in rhubarb. Fill dough into a greased form. Bake in the preheated oven (electric cooker: 200 ° C / fan oven: 175 °C / gas: level 3) for 50-60 minutes.
3
Wash, clean and halve the strawberries. Warm the jam and toss the strawberries in it. Put some strawberries on the casserole. Add the rest of the fruit.