Rhubarb yogurt slices

Ingredients for 1 servings:

• 750 g rhubarb
• 250 g butter or margarine, soft
• 550 g sugar
• 4 eggs
• 400 g flour
• 1 packet of baking powder
• 75 ml milk
• 1 pack of pudding powder (red fruit compote)
• 11 sheets of gelatin
• 1 kg yogurt
• 1 lemon(s), juice
• 250 g cream
• 2 tbsp pistachios, ground

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

for 24 pieces

Trim and wash the rhubarb and cut into approximately 1 cm long pieces. Cover 150 g of it and chill. Cream the butter and 250 g sugar until light and fluffy. Stir in the eggs, one at a time. Mix the flour and baking powder, then stir in alternately with the milk. Grease and flour a rimmed baking sheet. Spread the batter evenly on the sheet. Spread the remaining rhubarb on top. Bake at 150 °C (300 °F) for 35-40 minutes and let cool. Mix the fruit compote powder with 6 tablespoons of cold water until smooth. Place 200 ml water, 150 g sugar, and the reserved rhubarb in a saucepan. Bring to a boil, cover, and simmer for 2-3 minutes. Remove from the heat and stir in the fruit compote powder. Simmer for another minute while stirring. Place the pan in a cold water bath and let cool to room temperature, stirring frequently. Soak the gelatin in the cold water. Combine yogurt, 150g sugar, and lemon juice. Squeeze out the gelatin and dissolve it. Mix with 4-5 tablespoons of yogurt cream. Stir everything into the remaining cream. Whip the cream until stiff and fold in. Spread the cream over the rhubarb cake and smooth it down. Drop the fruit compote on top and use a spoon handle to dip it into the fruit compote and cream. Refrigerate for about 3 hours. Cut into pieces and sprinkle with pistachios.