Insulanis fruity rhubarb cake

Ingredients for 1 servings:

• 100 g butter
• 150 g flour
• 75 g powdered sugar
• 1 pinch of salt
• 1 small egg(s)
• 600 g rhubarb
• 250 ml cherry juice
• 2 tbsp pudding powder (vanilla) for cooking
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix butter, flour, powdered sugar, salt, and the egg into a smooth dough, wrap in cling film, and chill for about 30 minutes. In the meantime, peel the rhubarb (if desired) and cut diagonally into 1-2 cm pieces. Roll out the dough on a floured surface into a circle (approx. 28 cm in diameter) and place in a greased tart tin (approx. 24 cm in diameter). Press the edges firmly and trim off any excess dough (you can bake them as small cookies if desired). Prick the dough several times with a fork and bake in a preheated oven at 200°C for about 15-20 minutes. Remove the tart and let cool. Now stir the custard powder into 50 ml of cherry nectar until smooth. Bring the remaining 200 ml of cherry nectar to a boil with 1 tablespoon of sugar, add the rhubarb, and cook for about 2 minutes, then add the stirred custard powder. Simmer for about 1 minute while stirring. Pour the compote into the tart dish, let it cool, and refrigerate for 1-2 hours.