Rhubarb cake with icing

Ingredients for 1 servings:

• 250 g wheat flour type 405
• ½ cube of yeast
• 60 g sugar, brown
• 1 pkt. vanilla sugar, real
• 150 ml milk
• 50 g butter
• 500 g rhubarb, cleaned (peeled)
• 100 g sugar, brown
• 2 packs of vanilla sugar, real
• 1 packet of vanilla pudding powder (40 g)
• 100 ml cream (up to 125 ml)
• 2 eggs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Rhubarb tart

Mix the yeast with a little lukewarm milk, 1 teaspoon of sugar, and a little flour. Let this pre-dough prove for 10 minutes. Then mix it with the remaining dough ingredients. Knead thoroughly and let the dough rise until it has doubled in size. Trim the rhubarb (preferably a red-stemmed variety) and cut it into 1-1.5 cm pieces. Mix the custard powder with the cream, eggs, sugar, and vanilla sugar. Roll out the dough, place it in a tart tin, and prick it several times with a fork. Place the rhubarb on top of the dough and spread the custard mixture on top. Bake in a preheated oven at 180°C (350°F) for about 35 minutes. Tip: Those with a very sweet tooth can increase the amount of sugar in the yeast dough to a maximum of 100 g.