Rhubarb tart

Ingredients for 1 servings:

• 1 pack of puff pastry, round, from the refrigerated section
• 500 g rhubarb
• 2 eggs
• 250 ml whipped cream or half and half cream
• tbsp sugar
• 1 vanilla pod(s) (optional)

Instructions

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

Light, fluffy rhubarb cake

Place the puff pastry in a round, preferably dark-colored tart pan with a diameter of 33 cm, lined with baking paper (not a springform pan!). Peel the rhubarb and cut it into small pieces, then let it soften slightly with a few tablespoons (I use four, but then the cake is only slightly sweet) of sugar. Separate the eggs into yolks and egg whites. Beat the egg whites with 1 teaspoon of sugar until stiff peaks form. Whip the cream. It’s okay if it’s not as stiff as the egg whites. If you like, mix the vanilla pulp into the cream. Gently mix the whipped cream with the egg yolks first, then fold in the beaten egg whites. Spread the rhubarb over the pastry and spread the egg-cream mixture evenly over it. Bake in a preheated oven at 180°C for 35 to 45 minutes. Since the cake is very moist, the puff pastry often remains soft. The dark baking pan helps with this. If technically possible, bake with only bottom heat for the last ten minutes. The cake isn’t particularly sweet, but the cream creates a lovely, soft contrast to the tart rhubarb, more delicate than a pure meringue made with beaten egg whites. This tart can be made with any slightly tart fruit.