Rhubarb Pie with Quark Custard
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 260 kcal | (12 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 10.1 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- For the crust
- 400 grams
- 1 packet
- 125 grams
- 1 packet
- 1 pinch
- 250 grams
- For the filling
- 1 kilogram
- 350 grams
- 4
Eggs (size M)
- 500 grams
- 20 grams
- Also
-
Powdered sugar (for dusting)
Preparation steps
For the crust, mix all the ingredients together and quickly knead to a smooth dough. Cover the dough with plastic wrap and chill for about 1 hour in the refrigerator.
Grease a baking tin with some butter. Roll out the dough thinly and press into the greased baking tin. Prick the dough several times with a fork and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 12-15 minutes.
For the filling, rinse the rhubarb, trim and cut into pieces. Distribute the rhubarb pieces over the baked crust and sprinkle with 150 grams (approximately ¾ cup) sugar.
Mix the eggs with remaining sugar, quark and cornstarch to form the custard. Pour the custard over the rhubarb and spread evenly. Bake in a preheated oven at 170°C (fan: 150°C, gas mark 2) (approximately 340°F) for another 30-40 minutes. Serve dusted with powdered sugar.
