Rhubarb cream cake

Ingredients for 1 servings:

• 60 g butter
• 60 g sugar
• 1 egg(s)
• 180 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 4 eggs
• 200 g sugar
• 1 cup sour cream
• 1 cup of natural yogurt
• 3 tbsp cornstarch (Mondamin)
• 1 kg rhubarb

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

an old Swabian recipe

Make a chopped shortcrust pastry from the dough ingredients and chill for 30 minutes. In the meantime, peel the rhubarb, cut it into pieces and set it aside (do not add sugar). For the icing, first separate the eggs and beat 4 egg yolks with the sugar until very stiff and frothy. Then stir in the sour cream and yogurt with 3 tablespoons of Mondamin. Finally, beat the 4 egg whites until stiff and fold into the mixture. Roll out the dough and place in a 26cm baking dish. Prick the base a few times with a fork and sprinkle with breadcrumbs or ground almonds. Then spread the rhubarb loosely over the dough and then pour the egg and cream mixture over it. Bake in the preheated oven at 190°C on the middle rack for about 1 hour. If the icing browns too quickly, cover the cake with wax paper halfway through the baking time and finish baking.