Rhubarb cake with bee sting topping

Ingredients for 1 servings:

• 1 egg(s)
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 ml cream
• 1 cup of flour (125 g)
• 1 cup ground almonds (100 g)
• 1 packet of baking powder
• 750 g rhubarb
• 75 g butter
• 100 g sugar
• 1 tbsp honey
• 50 ml cream
• 50 g almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Beat the egg with sugar and vanilla sugar until thick and creamy, then stir in the cream. Combine the flour with the almonds and baking powder and stir in briefly. Pour the batter into a greased springform pan and smooth it out. Pre-bake at 200°C (top/bottom heat) for about 5 minutes. Peel the rhubarb, cut it into pieces, and spread it on the cake base. Bake for a further 10-12 minutes. For the topping, melt the butter and honey, caramelize the sugar in it, add the cream and flaked almonds, and spread the mixture over the rhubarb. Bake for about 10-15 minutes. The amount of liquid released by the rhubarb can vary greatly; young/fresh rhubarb, in particular, often produces more juice. In this case you should either – reduce the amount of rhubarb slightly (to approx. 500 g) – sprinkle the rhubarb with some sugar and let it drain in a sieve for ~30 min – roll the rhubarb in some flour, which “catches” the liquid – extend the baking time slightly if necessary, ideally BEFORE adding the bee sting topping to the cake (otherwise it can become too dark).