Swabian girls' favorite rhubarb cake

Ingredients for 1 servings:

• 250 g flour
• ½ tsp baking powder
• 125 g butter, cold
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 50 g hazelnuts or almonds, ground
• 2 tbsp breadcrumbs
• 750 g rhubarb
• 200 g sugar
• 500 ml milk
• 1 pack of pudding powder, vanilla
• 50 g sugar
• 4 sheets of white gelatin
• 250 ml sweet cream

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 35 minutes

fresh and not too creamy, another secret recipe of my mom

Sift flour with baking powder, then quickly knead with sugar, butter flakes, egg, and salt to form a smooth shortcrust pastry. Chill for about 20-30 minutes. Preheat the oven to 225°C. Roll out the dough and place it in a 26 cm diameter springform pan lined with baking paper or greased with baking paper, creating a small raised edge. Bake for about 20 minutes, until the edges are lightly browned. Meanwhile, wash the rhubarb, peel it if necessary, and cut it into 1-2 cm pieces (cut very thick stalks to only 1 cm thick, otherwise the rhubarb will remain hard during baking). Mix the rhubarb pieces with the sugar. Mix the ground nuts with the breadcrumbs and spread them on the pre-baked pie crust, then top with the sugared rhubarb. Bake at the same temperature for another 20-30 minutes, until the rhubarb is tender. Please test with the tip of a knife whether the pieces are soft, otherwise let it bake a little longer! Let the cake cool slightly. In the meantime, soften the gelatine in cold water. Mix the custard powder with a little milk until smooth, bring the remaining milk to a boil with the sugar and thicken with the custard powder. Squeeze out the gelatine and dissolve it in the still hot custard. Let the custard cool in a cold water bath, stirring constantly so that no skin forms, until the gelatine has set slightly. Whip the cream until stiff, fold into the custard and spread the cream on the cooled cake. Decorate with brittle, almond flakes, chocolate sprinkles, etc., if desired. Chill overnight so that the gelatine sets well.