Rhubarb Pie with Quark Custard

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Rhubarb Pie with Quark Custard
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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 %)
Author of this recipe:

Ingredients

for
24
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

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.