Low-carb rhubarb tart

Ingredients for 1 servings:

• 4 m.-sized eggs
• 2 tsp, leveled baking powder
• 5 ml sweetener, liquid
• 100 g ground almonds
• 500 g rhubarb
• 1 pack of pudding powder (vanilla pudding powder), sugar-free
• 250 ml water
• 140 g sweetener (erythritol)
• 500 g cream
• 2 packs of cream stiffener
• 2 tbsp oil (Alba oil) or butter

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 20 minutes

Low carb, no sugar, no flour

For the sponge cake, separate 4 eggs. Beat the egg whites until stiff. Beat the egg yolks and sweetener with a hand mixer until light and fluffy. Quickly fold in the egg whites. Add the baking powder and ground almonds and mix carefully with a wooden spoon. The batter should not collapse again. Pour into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 200 °C (top/bottom heat) for 10-20 minutes (pay attention to browning). Clean the rhubarb and cut into small pieces. Take 6 tablespoons of the water and mix it into the custard powder. Simmer the rhubarb and sweetener in the remaining water for about 5 minutes until smooth. Then thicken with the mixed custard powder and let cool. Hollow out the sponge cake with a spoon, leaving a 2 cm wide edge and the base. Pour in the rhubarb compote. Heat the oil in a pan, crumble the hollowed-out sponge mixture, and toast until lightly crisp. Whip the cream with the cream stiffener and spread it on the cake. Sprinkle the crumbs on top. Refrigerate. Tip: You can also toast almonds or poppy seeds along with the crumbs.