1 - All materials must be in room temperature Dissolve yeast with lukewarm (37C) milk and sugar Add about half of the quantity of flour, mixed with salt Beat the mixture for a short time.

2 - Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour Add additional flour, cardamom add melted butter.

3 - Beat egg and leave ca 1 teaspoon for spreading.

4 - Add other beaten egg in to the dough Knead the dough properly, until it separates from the bowl.

5 - Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.

6 - Roll the dough to a square and put in centre quark.

7 - Turn edges on to the quark and roll again carefully to a rectangle.

8 - Pour on to the rectangle rhubarb, sugar and cinnamon.

9 - leave one edge ca 2 cm empty.

10 - Roll and cut in to the equal slices.

11 - You should get ca 6-7 rolls.

12 - Empty edge turn under the roll as bottom.

13 - Put roll in to the butter-spreaded springform pan, as flower.

14 - one roll in to the centre and others around.

15 - Let enough space to rise.

16 - Coat buns with beaten egg before putting into the oven.

17 - Bate at 180C 20-30 minutes.

18 - Decorate with icing sugar.