Rhubarb yogurt cake with strawberries

Ingredients for 1 servings:

• 175 g butter
• 250 g wheat flour type 550
• 70 g sugar
• 1 pinch of salt
• 1 egg yolk
• 300 g rhubarb
• Fat and breadcrumbs for the form
• 125 g butter, liquid
• 1 egg white
• 2 eggs
• 125 g sugar
• 200 g sour cream
• 300 g natural yogurt, set
• 35 g soft wheat semolina
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 1 tsp orange zest
• 200 ml milk
• 250 g strawberries
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 250 ml water or red juice

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 30 minutes

from a springform pan

Clean the rhubarb and cut into small pieces. For the pastry, quickly knead the finely chopped butter (do not use margarine) with the flour, sugar, salt, and egg yolk to form a shortcrust pastry. Roll the pastry out between sheets of cling film and place it in a greased and crumbled dish, pulling the edges up quite high. Prick the dough a few times with a fork and then spread the rhubarb on top. Let the dish chill for two hours. For the filling, thoroughly mix the melted butter with the egg whites, eggs, sugar, sour cream, yogurt, semolina, custard powder, salt, and orange zest. Then add the milk. Pour this mixture over the rhubarb, leaving a 1 cm border of pastry above it. Bake the cake in a preheated oven at 175°C (convection oven) for about 45 minutes, until the edges begin to brown. After removing the cake from the oven, let it cool in the dish, then transfer it to a cake plate. Thinly slice the strawberries. Starting at the outer edge, arrange the slices in a brick-like pattern. Prepare the glaze according to the instructions and spread it over the strawberries.