Rhubarb cake with egg custard

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s)
• 75 g sugar
• 75 g butter
• 1 tsp baking powder
• 1 kg rhubarb
• 3 eggs, separated
• 100 g sugar
• 3 tbsp coffee cream
• 1 tbsp potato starch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for 12 pieces

First, peel the rhubarb, cut it into 3-4 cm pieces, and pour boiling water over it, making sure it is completely covered. While it is softening, prepare the dough. Preheat the oven to 180°C. Knead the flour, baking powder, egg, 75g sugar, and butter. Drain the rhubarb and let it cool slightly. Meanwhile, press the dough into a prepared 28cm springform pan, creating a 4cm high rim. Brush the base with a little neutral oil to prevent the liquid from soaking into the dough. Stack the rhubarb evenly on the base so that everything is roughly the same height. Bake the cake for 30-35 minutes at 180°C. Meanwhile, separate the three eggs. Beat the egg whites with 100g sugar until stiff. Mix the egg yolks with the coffee cream and potato starch, then fold in the egg whites. Remove the cake from the oven and immediately spread the egg white mixture evenly over the top. Return the cake to the oven and bake for another 20-25 minutes, until it has turned a nice light brown. Let the cake cool completely and refrigerate until ready to serve.