Measurements [American]
- 1 Muerbteig
- 750 to 1000 g rhubarb
- 250 ml heavy cream
- 3 eggs, separated
- 100 g sugar
- 250 g Quark
- 2 Tbs flour
Preheat the oven to 200 degrees C. Roll out the dough and line a large (at least 25 cm, preferably 30 cm) springform.
Wash the rhubarb and cut into pieces about 1 cm in size. Sprinkle with some of the sugar and allow to macerate.
Beat the heavy cream until stiff. Beat the egg yolks with the sugar until foamy. Fold the beaten cream under the yolks, then the quark, and the flour.
Beat the whites until stiff and glossy but not dry. Fold a third of the whites into the batter, then fold in the remaining whites.
Drain the rhubarb and fold into cream-quark mixture. Pour over the dough and bake about an hour to an hour and a quarter. The top will be brown and the center will not be jiggly.
Sprinkle with powdered sugar, cut into 12 or 16 slices, and serve with coffee.