Rhubarb crumble cake

Ingredients for 1 servings:

• 700 g rhubarb
• 100 g butter
• 200 g flour
• 70 g powdered sugar
• 3 drops of vanilla flavor
• 4 eggs
• 4 drops of vanilla flavor
• 200 g natural yogurt
• 150 g low-fat curd cheese
• 40 g vanilla pudding powder
• 1 tsp baking powder
• 17 ½ ml liquid sweetener (equivalent to about 230 g sugar)
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Clean the rhubarb, peel if necessary, and cut into bite-sized pieces. For the crumble, melt the butter in a saucepan. Add the three drops of vanilla flavoring to the melted butter. Mix the flour and powdered sugar and slowly drizzle in the flavored butter. Meanwhile, stir with a fork to form crumbles. For the batter, separate the four eggs. Beat the egg whites until frothy. Mix the egg yolks with the sweetener or sugar. Add the four drops of vanilla flavoring, the yogurt, and the low-fat quark and mix well. Mix the pudding powder and baking powder in a separate bowl and add to the batter. Whisk everything well. Carefully fold in the egg whites. Pour the batter into a greased springform pan. Spread the rhubarb on top and then the crumble on top. Preheat the oven to 150°C (fan oven). Bake the cake for at least 45 minutes, then check with the skewer test and leave in for a little longer if necessary until the skewer test is positive.