Quark Rhubarb Gratin with Almonds
Preheat the oven to 180°C (approximately 350°F).
Rinse the rhubarb, peel, and cut into 1.5 cm ( 1 1/2 inch) pieces.
Separate the eggs and beat the yolks with the quark, sugar, lemon zest, cream, vanilla sugar and cornstarch. Whip the egg whites with a pinch of salt until stiff and fold into the quark mixture.
Coarsely chop the almonds. Grease and flour an ovenproof dish. Spread half of the quark mixture on the bottom of the dish. Top with the rhubarb, sprinkle with powdered sugar and finish with the remaining quark mixture. Bake for about 40 minutes. Sprinkle the almonds over the top and bake and additional 5 to 10 minutes. Serve immediately.