How to make rhubarb and quark cake

• Blend the eggs with sugar until fluffy and thick.
  3 eggs, 150 g sugar
• Mix the flour with baking powder.
  375 g wheat flour - all-purpose, 2 teaspoons baking powder
• Add the flour alternately with buttermilk and oil to the beaten eggs.
  120 ml oil, 180 ml buttermilk
• Line the baking pan with parchment paper.
• Pour the batter into the pan and level it.
• Mix the quark for cheesecakes with sugar and spoon dollops onto the top of the cake - spread gently.
  350-500 g quark for cheesecakes, 30 g sugar
• Wash the rhubarb and cut it into pieces - mine were about 5 cm long - mix with sugar.
  500-600 g rhubarb, 3-4 tablespoons sugar
• Arrange the rhubarb on top of the cake.
• Bake at 170 degrees Celsius (convection mode) for about an hour - until a wooden skewer comes out clean.
• After baking, let it cool.
• Before serving, you can additionally sprinkle the cake with powdered sugar.