This rhubarb cake

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 60 g sugar
• 1 tbsp vanilla sugar
• 3 egg yolks
• 2 tbsp sour cream
• 125 g butter
• 500 g rhubarb
• 3 egg yolks
• 60 g sugar
• 250 g quark, 20% fat
• 2 tsp cornstarch
• 1 lemon(s)
• 200 ml sweet cream
• 4 egg whites
• 200 g powdered sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

Make a shortcrust pastry from the dough ingredients. After chilling, roll out the dough on a floured work surface. Line a 32 cm round baking pan with baking paper. Place the dough on the pan and pull up an edge. Trim and chop the rhubarb, then spread it on top. For the first icing, beat the egg yolks and sugar until frothy. Mix the quark, cornstarch, and lemon juice into the mixture. Whip the cream until stiff peaks and fold in. Pour the icing over the rhubarb, smooth it out, and bake in a preheated oven at 180 degrees Celsius for about 45 minutes. For the second icing, beat the egg whites until very stiff peaks. Add the icing sugar a spoonful at a time and stir. Spread this icing over the pre-baked cake and bake for a further 20 minutes at 150 degrees Celsius. Once the cake has cooled, remove it from the baking sheet and enjoy.