Rhubarb cake with pudding and sour cream

Ingredients for 1 servings:

• 500 g rhubarb, approx.
• 1 tbsp sugar
• 200 g flour
• 100 g butter
• 100 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract, liquid, or 1 packet of vanilla sugar
• 2 egg yolks
• 1 packet of vanilla pudding powder
• 4 tbsp sugar
• 400 ml milk
• 1 cup sour cream
• 2 egg whites
• 75 g powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 35 minutes

for a 26 cm springform pan, approx. 12 – 16 pieces of cake

Peel the rhubarb, halve thick stalks lengthwise, and cut into pieces. Place in a bowl. Sweeten with 1-2 tablespoons of sugar. Set aside. Tip: A bowl with a spout makes it easier to drain the water later. You can simply place a deep plate in the bowl and drain without losing any of the rhubarb. For the dough, mix flour, butter, sugar, baking powder, milk, salt, and vanilla extract with a dough hook until you have a dough. Form into a nice ball, wrap in plastic wrap, and refrigerate. Measure 400 ml of milk—be sure to measure accurately, otherwise the consistency of the mixture won’t be right. Put the custard powder and 4 tablespoons of sugar into a large mug. Add 6 tablespoons of milk (removed from the 400 ml) and stir until smooth. Pour the remaining milk into a saucepan and bring to a boil (stay over it; it shouldn’t burn!). When the milk boils, remove the pan from the stove and stir in the pudding mixture. At the same time, turn down the heat on the stove. Once the pudding mixture has been incorporated, return the pan to the stove and cook for 1 minute, stirring vigorously. If it starts to burn, remove from the heat rather than continuing to boil stubbornly. Then remove from the heat again and stir in the sour cream. Drain the water from the rhubarb and stir the rhubarb into the mixture. Preheat the oven (fan oven 190°C / top/bottom heat approx. 210°C). Take the dough out of the refrigerator, knead thoroughly again, pour it into the tin and roll it out, creating a 1-2 cm edge. Alternatively, you can roll 1/3 of the dough into a sausage shape, place it on the edge of the springform pan and press it up to form the edge. Spread the rhubarb-pudding-sour cream mixture evenly over the base. Place the cake on the second rack from the bottom and bake for about 40 minutes. During this time, beat the egg whites and a pinch of salt with a mixer until stiff peaks form. Then stir in the icing sugar. After 40 minutes of baking, spread the egg whites on the cake. DO NOT fill right up to the edges, as the egg whites expand a little, then stick to the tin and no longer look nice when you remove the cake from the tin. Put the cake back in the oven at the same temperature at the same height and bake for another 5-10 minutes. It’s best to stay with it, as the egg whites brown very quickly. We like a light brown, which is usually achieved after 7 minutes. Remove the cake from the oven. It is best to place it on a wire rack. If any of the egg whites stick to the edge, carefully loosen it immediately. Let the cake stand for 10 minutes, then loosen and remove the outer edge of the cake tin. Tip: Please allow the cake to cool completely before cutting it. If you’re in too much of a hurry, the pudding mixture might still be too runny and the cake might spill. One more thing about the egg whites: We prefer a thin layer on the cake, so two egg whites are more than enough for us. Plus, no food is wasted because the egg is used up completely. If you want more, you’ll need to increase the egg whites, sugar, and baking time accordingly.