At the end of the season: rhubarb cheese tart

I'm heartbroken! My beloved rhubarb is slowly but surely saying goodbye to the market stall ... The season is coming to an end. See you next year, oh great red rod!
I'll miss the rhubarb even more than asparagus. But I also dedicate this year to a farewell post with a great recipe.
I'll buy my vegetable stall in the next few days, but at least a little bit more. The weeping glasses are ready.


As a child hated, I've come to appreciate and love the rhubarb over the past few years.
Rhubarb spritzer is my favorite summer drink, strawberry-rhubarb jam one my favorite jam varieties and Christina's rhubarb ketchup is just the top-notch par excellence, even for people like me who really do not like ketchup.
Rhabarbertarte is always on the go, and to add a little variety to the table, I have one now Rhubarb cheese tart baked. Incredibly delicious! Sputet, if you also want to bake one.
The suggestion for the recipe I found in the Sweet Dreams issue of March, as a cheese cake with cream cheese is baked. That's not really mine, but I liked the shape well, so I screwed it around a bit and then came out:

Rhubarb Cheese Tart
for a small sheet or casserole dish of about 30 x 20 cm

For the dough:
250 g flour
75 g sugar125 g cold butter in small pieces
1 egg
1 pinch of salt and butter for the mold
Flour for the work surface

75 g butter
100 g sugar
2 eggs
250 quark (10% fat.)> For the topping: )
25 g sieved cornstarch
1 vanilla pod chopped peel of 1/2 organic lemon

Grease the baking tin well.
Knead all dough ingredients quickly to a smooth dough .
Unroll immediately in the appropriate size and place in the form, while pulling up an edge. Prick the bottom several times with a fork, then place the whole shape in the refrigerator and allow to cool for about 30 minutes.
Preheat the oven to 175 ° C.
Clean the rhubarb stakes and peel if necessary. Halve lengthwise to obtain a total of about 16 sticks in breadth of baking pan.
Melt the butter in a small saucepan over low heat, stir in the sugar and dissolve in it, allow to cool slightly.
The eggs in the food processor for a few minutes to make a thick foam, then mix in the butter-sugar mass well. Stir in the quark and then fold in the vanilla pulp, the lemon zest and the cornflour.
Pour the quark mixture into the prepared mold and smooth it.
Lay the rhubarb stalks on them and gently press into the quark mass.
The tart bake in the oven and bake on the middle rack for about 40 minutes.
Then cool on a wire rack and then cut and serve.

 a piece of juicy rhubarb cheese tart