Rhubarb cake

Ingredients for 1 servings:

• 1 kg rhubarb
• 250 g sugar
• 100 g butter
• 3 eggs
• 2 tbsp white wine
• 250 g flour
• 2 tsp baking powder
• 200 g crème fraîche
• 1 packet of vanilla sugar
• 1 tsp ground cinnamon
• 80 g ground almonds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the rhubarb, trim both ends, and peel the skin off the thick stalks. Cut the rhubarb into small pieces. Sprinkle it with 125g of sugar in a bowl and let it rest for about an hour. For the dough, cream together the butter and 75g of sugar until light and fluffy. Add an egg, white wine, flour, and baking powder, and quickly knead everything together. Let it rest in the refrigerator for about an hour. Line a greased baking pan with the dough, forming a 3cm border. Cover with drained rhubarb and bake in a preheated oven at 180°C for about 45 minutes. Remove from the oven and drizzle with a glaze made from crème fraîche, 2 eggs, the remaining sugar, vanilla sugar, cinnamon, and almonds. Bake for another 30 minutes. Serve with whipped cream.