Covered rhubarb cake

Ingredients for 1 servings:

• 200 g wheat flour type 550
• 100 g butter, cold
• 150 g sugar
• 1 egg(s)
• 1 pinch of salt
• 700 g rhubarb, ready to cook
• 100 g powdered sugar
• 1 sachet of cream pudding powder
• 100 ml water
• Fat and crumbs (no breadcrumbs) for the form
• 2 tbsp jam (rhubarb jam)
• 125 g powdered sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

for a 20-piece mold

For the dough, quickly knead all the ingredients with your hands to form a shortcrust pastry. Roll out two-thirds of the dough thinly between two layers of cling film, place in a greased and crumbled 20cm tart tin, pull up the edges, and chill for one hour. Roll out the remaining third into a round shape and chill. Meanwhile, for the filling, cut the trimmed rhubarb into small pieces. Mix the icing sugar and custard powder in a saucepan with 100ml of water, stirring constantly, until the filling thickens. Then let it cool slightly. Remove the tin from the refrigerator, pierce the dough several times with a fork, pour the rhubarb filling into the tin, cover with the pastry sheet, and seal. Press the dough gently around the edges. Bake in a preheated oven at 180°C (fan oven) for about 45 minutes. While the cake is still hot, first spread the jam and then the icing made from the icing sugar and lemon juice. This should be thick. It’s therefore difficult to specify the amount of lemon juice. Please allow the cake to cool completely before removing it from the pan.