Rhubarb Pie with Quark Custard

4
Average: 4 (1 vote)
(1 vote)
Rhubarb Pie with Quark Custard
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories260 kcal(12 %)
Protein6.5 g(7 %)
Fat10.1 g(9 %)
Carbohydrates35 g(23 %)

Ingredients

for
24
For the crust
400 grams Pastry flour
1 packet Baking powder
125 grams sugar
1 packet Vanilla sugar
1 pinch salt
250 grams Margarine
For the filling
1 kilogram Rhubarb
350 grams sugar
4 eggs (size M)
500 grams Quark
20 grams cornstarch
Also
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarsaltMargarineRhubarbsugaregg

Preparation steps

1.

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.