Quark and Rhubarb Pie
Quark and Rhubarb Pie — a light, tangy dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert
Ingredients
- 100 ml milk
- 10 g yeast
- 1 g sugar
- 1 pcs eggs
- 25 g butter
- 0.5 g salt
- 0.5 tsp cardamom
- 300 g flour
- 200 g sweet quark
- 1 cup rhubarb
- 1 g sugar
- 1 g cinnamon
Instructions
- Bring all ingredients and equipment to room temperature.
- Stir the yeast and sugar into lukewarm milk (around 37°C) until the yeast dissolves.
- Combine roughly half the flour with the salt, then add this mixture to the yeast mixture.
- Give the mixture a quick whisk, dust the surface with a little flour, cover the bowl with a towel and set it somewhere warm to proof for about 1 hour.
- When the first rise is complete, incorporate the remaining flour and the cardamom into the dough.
- Pour in the melted butter and work it into the dough.
- Whisk the eggs, set aside roughly 1 teaspoon for an egg wash, and add the rest to the dough.
- Knead vigorously until the dough pulls away from the bowl and becomes smooth and elastic.
- Dust the dough lightly with flour, cover with a towel and return it to a warm place to rise for about 1 hour or until doubled.
- Roll the risen dough out into a square.
- Place the quark (curd cheese) in the center, fold the edges over it, then gently roll the dough out into a rectangle.
- Evenly distribute the rhubarb, sugar and cinnamon over the rectangle, leaving a 2 cm strip along one long edge bare.
- Starting from the filled side, roll the dough toward the free edge, tuck that edge underneath to seal, then slice the log into about 6–7 equal pieces.
- Butter a springform pan and place the rolls in a floral pattern—one in the center and the others around it—leaving gaps so they can expand.
- Brush the tops of the rolls with the reserved egg.
- Bake in a preheated oven at 180°C for 20–30 minutes, until golden and cooked through.
- Let the rolls cool briefly, then dust with icing sugar before serving.