Grandma Erika's best rhubarb cake in the world

Ingredients for 1 servings:

• 1 kg rhubarb
• 300 g sugar
• 2 sachets of pudding powder (vanilla flavor)
• 250 ml coffee cream (4% fat)
• 125 g butter
• 3 eggs
• 500 g flour, maybe a little more
• 200 g sugar
• 250 g butter
• 6 egg yolks
• 1 sachet of baking powder

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 40 minutes

Sheet cake with shortcrust pastry and custard cream

Peel the rhubarb the day before and cut into 1.5 cm pieces. Then, place the rhubarb in a bowl with 300 g of sugar and let it sit overnight, or at least for a couple of hours, stirring occasionally to produce the rhubarb juice. Knead the flour, sugar, room-temperature butter, egg yolk, and baking powder into a shortcrust pastry. If the dough is too sticky, add a little more flour. Roll out the dough with a rolling pin on a baking tray with high edges and press into shape, pulling up a small edge. For the cream, drain the rhubarb into a sieve and collect the juice. Make up the juice with the coffee cream to make 750 ml of liquid and bring to a boil. Mix the custard powder with 6 tablespoons of coffee cream and stir into the boiling juice and cream mixture. Bring to a boil until thickened, stirring constantly to prevent burning, then remove from the heat. Let the pudding cool, stirring to prevent a skin from forming. Combine the cold pudding with the butter and eggs using a mixer until a cream forms. Preheat the oven to 180°C (top/bottom heat). Spread the cream over the shortcrust pastry and tuck the rhubarb pieces into the cream, half submerging them. Bake the cake on the middle rack for about 40 minutes.