Rhubarb cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g flour
• ½ pack of baking powder
• 1 ½ kg rhubarb, peeled and weighed
• 250 g sugar
• 3 packs of pudding powder (vanilla flavor)
• 6 tbsp sugar
• 4 cups of cream
• 4 packs of cream stiffener
• 1 packet of vanilla sugar
• 3 tbsp sugar
• 1 package of biscuits (butter biscuits)
• 200 g powdered sugar
• 4 tbsp lemon juice
• possibly water
• possibly chocolate (chocolate chips)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 16 hours; Total time approx. 17 hours 30 minutes

Sheet cakes for extra enjoyment

The day before, mix the trimmed rhubarb with the 250g of sugar and let it draw its juice overnight. The next day, drain the rhubarb in a sieve, collect the juice in a saucepan, and use it to make the three pudding packets with 6 tablespoons of sugar. You’ll need about 500ml of liquid—that’s fine! Don’t add any water! Simmer the rhubarb with a little water in another saucepan for about 50 minutes. It should be nice and soft, but not overcooked. Mix the lukewarm pudding with the lukewarm rhubarb compote. If the two ingredients are too cold, the mixture will clump. Make a sponge cake with the eggs, sugar, flour, and baking powder. There’s no need to separate the eggs for this. Beat the 6 eggs together with the sugar until frothy. Mix the flour with the baking powder and fold it into the sifted mixture. Spread onto a baking sheet lined with baking paper and bake at 180°C (350°F) until golden brown. Approx. 20 minutes, depending on the oven. Place a frame around the baking sheet and spread the rhubarb mixture onto the cooled base. Top with the whipped cream (whipped with cream stiffener, vanilla sugar, and 3 tablespoons of sugar) and smooth the surface. Then, in a row, place the butter biscuits on top of the cream. Cover them with the mixture of powdered sugar and lemon juice. If necessary, add a little more water (if the sugar is too solid). Sprinkle with a few chocolate chips for decoration, but you can also omit them. For the perfect cake, allow 4 hours of soaking time after the cake is finished.