Curd cheese desert with rhubarb

1. 

all-purpose flour / plain flour 8.75 oz (250 g) • chicken egg 2 pcs • unsalted butter 3.5 oz (100 g) • sugar granulated 1.75 oz (50 g) • salt 0.25 tsp

Combine the flour, egg, butter, sugar, pinch of salt in the medium bowl and mix it. Beat until the dough forms into a ball.

2. 

It is the best to let the dough coll for aboul half an hour in the fridge.

3. 

egg white 2 pcs • sugar granulated 1 tbsp

Whisk up the whites until the foam becomes absolutely smooth like whipped cream.

4. 

dry curd cottage 1.1 lb (500 g) • sugar granulated 5 tbsp • lemon peel • corn starch 2 oz (60 g) • sour cream (fat 14-18%) 1.1 cup (250 ml)

Combine the curd cheese, sour cream, sugar, lemon peel and corn starch. At the end add whisked whites.

5. 

Grease a backing pan with butter, preheat oven to 390°F (200°C).

6. 

Mould the dough on a lightly floured surface. Keep the thickness of 0.5 cm.

7. 

Put the dough into the pan and press down along the bottom and all sides.

8. 

Pour the curd cheese cream on the dough.

9. 

rhubarb 1.1 lb (500 g) • sugar granulated 4 tbsp

Place some peeled rhubarb pieces at the top. Sprinkle sugar over the cake.

10. 

Bake on 390°F (200°C) for 60-80 minutes. The baking pan should be covered for the first 40 minutes of baking time.