Rhubarb Pie with Quark Custard

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.