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Rhubarb Pie with Quark Custard

Rhubarb Pie with Quark Custard
260
calories
Calories
1 hr 10 min.
Preparation
2 h. 10 min.
Ready in
advanced
Difficulty

Ingredients

for 24 pieces
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)
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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.